학술논문
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
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- 영문명
- On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
- 발행기관
- 한국축산식품학회
- 저자명
- Sethukali Anand Kumar 김혜진 Dinesh Darshaka Jayasena 조철훈
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제2호, 197~219쪽, 전체 23쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2023.03.31
5,560원
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국문 초록
영문 초록
Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.
목차
Introduction
Characteristics of Rabbit Meat by Breeds and Anatomical Location of Muscles
Factors Affecting Carcass and Meat Quality Traits of Rabbit
Biological Activities of Rabbit Meat
Future Perspectives for the Rabbit Meat Industry
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
해당간행물 수록 논문
- On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes
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- Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts
- Effects on Goat Meat Extracts on α-Glucosidase Inhibitory Activity, Expression of Bcl-2-Associated X (BAX), p53, and p21 in Cell Line and Expression of Atrogin-1, Muscle Atrophy F-Box (MAFbx), Muscle RING-Finger Protein-1 (MuRF-1), and Myosin Heavy Chain-7 (MYH-7) in C2C12 Myoblsts
- Development of Hydrophobically Modified Casein Derivative-Based Delivery System for Docosahexaenoic Acids by an Acid-Induced Gelation
- Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model
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- Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production
- Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives
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