A STUDY UPON THE INFLUENCE OF AGE AND WAY OF FEEDING UPON THE QUALITY OF THE RABBIT MEAT
Amelia Buculei, I. Gontariu, Ioana Rebenciuc
In this study we establish if the age and rising conditions of the animal have a significant effect upon the quality of the analyzed meat (pH, texture, colour, freshness). We led the studies in controlled commercial conditions including the same rabbit species of different ages and with different ways of feeding. The solving of the freshness inconsequence problem is a priority in the meat industry. The satisfaction obtained while eating is the result of the interaction of this trait with other factors such as the taste and juiciness. The analyzing methods used in our study were the determination of the mineral substances with the X rays spectroscope (EDX- 960HS), the determination of the pH and of the acidity and humidity of rabbit meat. The animal's age and degree of fatness influence a lot the meat consistency. In this way the young animal's meat is less consistent than that of the adult animals and so the fat meat has a finer consistency than the light meat in the latter the conjunctive tissue between predominating muscular fibers or different muscles. The juiciness of the meat depends on the species, race, age and degree of fatness of the animal. The young animals have a more juicy meat in comparison with the adult animals due to the fineness of the muscle fibers and the high water consistency.
Key words: rabbit meat, meat quality, tenderness, X rays spectroscopy, determination, colour