PHYSICAL CHARACTERISTICS OF RABBIT MEAT: A REVIEW

This review was aimed at assessing of the physical traits in rabbit meat and at summarizing of the main factors which can influence them. To evaluate the meat quality in general it is necessary to account not only the chemical composition of meat, but all quality traits including physical and sensory characteristics. Physical characteristics are often related, so they must be seen as a complex. The pattern of acidification may affect the colour and water holding capacity of the meat. At rigor the extent of contraction of the muscle will determine the textural qualities of the meat after cooking. Preslaughter handling may therefore influence several important quality characteristics. Main attention is devoted to factors of high effect on rabbit meat quality such as the genetic effects (breed, size), biological factors (age, weight), feeding and technological factors