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KMID : 0665420220370020171
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Korean Journal of Food Culture
2022 Volume.37 No. 2 p.171 ~ p.177
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Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat
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Lee Jeong-Ah
Jung Suk-Han
Seol Kuk-Hwan
Kim Hyun-Wook
Cho Soo-Hyun
Kang Sun-Moon
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Abstract
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This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samplesof loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meatswere then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin andheme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF)value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash andcollagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturatedfatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. ThepH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower(p<0.05) L* value and higher (p<0.05) a* and b* values compared to chicken meat (p<0.05). The WBSF value, hardness,and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbitmeat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.
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KEYWORD
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Rabbit meat, fatty acid, water-holding capacity, color, texture
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