RESEARCH ON THE CHEMICAL CHARACTERIZATION OF MEAT HARVESTED FROM RABBITS AND HARES
Gabriela Tărnăuceanu (Frunză), Roxana Lazăr, O. Ionescu, P.C. Boişteanu
Due to the need to enlarge the range meats and respond to consumer demand for meat with lower fat content, especially of cholesterol, we considered it appropriate to make a comparative study on the characterization of meat rabbits and hares. It notes the concern of people today to find healthy food alternatives, low in fat and carbohydrates, but rich in protein, vitamins and minerals. Rabbit meat is a healthy alternative, having a very high protein and low in cholesterol content , but its value of nutrition and dietetics is not enough explained. The purpose of this paper is to highlight its nutritional value through the high protein and mineral content and low in fat content. It has been determined the quantity of protein, fat, water and collagen in the main muscle groups of carcasses of hares and rabbits.
Key words: meat, protein, fat, water, collagen