Browsing by Subject "rabbit meat"

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  • Analiza compoziției chimice a cărnii de iepure pentru introducerea în alimentația copiilor mici 
    GRUMEZA-CLEFOS, Irina; POPA, Nicolae (Комратский государственный университет, 2023)
    The results of the study on the composition of rabbit meat are presented with the aim of diversifying the assortment of meat products for small children (from 7 months). It was found that rabbit meat is an important source ...
  • Asigurarea calităţii şi inofensivităţii cărnii de iepuri în cadrul abatorului SRL „Van-Prim” 
    TĂTARU, Tatiana (Universitatea Tehnică a Moldovei, 2020)
    Teza are scopul minimalizarea contaminării microbiologice a cărnii de iepure pe linia fluxului tehnologi cu modernizarea linii tehnologice prin flux conveerizat și de a reduce posibilitatea contaminării cu agentul patogen ...
  • Caracteristicile tehnologice a cărnii iepurelui de casă 
    MARDARI, Tatiana (2013)
    The main features that are technologically important are holding capacity, binding and elimination of water. These groups of characteristics are the attributes that must present meat to meet the requirements of the technology ...
  • Cercetări microbiologice cu privire la siguranţa alimentară a cărnii de iepure din comerţ 
    GOLBAN, Rita; MARDARI, Tatiana; NIRCA, Iulia (2019)
    This scientific investigation represents a research of some microbiological aspects of the traded rabbit meat microflora, an important food product for the food safety of the consumers. The quantitative microbiological ...
  • The competitiveness of rabbit meat produced in Republic of Moldova 
    GOLBAN, Artur; GOLBAN, Rita (University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2020)
    The notion of competitiveness is very complex and there is no a unique notion regarding competitiveness. This notion is very discussed in both in the business environment and in the scientific environment. It is the ...
  • Composition of domestic rabbit carcasses and meat 
    MARDARI, Tatiana (Iasi University of Life Sciences, 2025)
    The major morphological components of the domestic rabbit carcass are muscle tissue (muscle, tendons, ligaments, fascia, and aponeuroses) and bones. The research was aimed at assessing the morphological parts of the carcasses ...
  • Evaluarea cărnii de iepure de casă din comerţ 
    MARDARI, Tatiana (Universitatea Agrară de Stat din Moldova, 2021)
    Rabbit meat is an ecological, dietary and easily digestible human food product. It has a high nutritional value, contains little fat and few calories. Residual pesticides and other xenobiotics do not accumulate in rabbit ...
  • Evaluation of qualitative indices of meat production in rabbits 
    DABIJA, Tatiana; MACARI, Angela (2011)
    Meat, in most cases, is a basic production in rabbits. The influence on meat quality and quantity have such factors as breed, age, slaughter gain, sex, etc. By age, adult rabbits have a higher body weight compared with the ...
  • Microbiological and sensory indices of domestic rabbit meat 
    MARDARI, Tatiana; GOLBAN, Rita (2022)
    The paper presents the results obtained from the assessment of sensory and microbiological indices of rabbit carcasses of different origins. The studied carcasses were purchased from a specialized store, from the market ...
  • Quality and safety evaluation of refrigerated vacuum-packed rabbit meat 
    PÎRLOG, Alisa; CURCHI, Diana; CANTEMIR, Liliana; ROTARU, Veronica; LUNCARI, Angela (Universitatea Tehnică a Moldovei, 2025)
    This research investigates the quality and safety of vacuum-packed chilled rabbit meat. The study evaluates organoleptic, physico-chemical, and microbiological parameters of rabbit meat stored under vacuum conditions at ...
  • Studiul compoziţiei chimice şi calităţii cărnii de iepure de casă 
    MARDARI, Tatiana; DABIJA, Angela (2013)
    Meat is the main production obtained from rabbits. The main components with nutritional value of meat are proteins, carbohydrates, lipids and minerals. Meat is formed by water and solids. Dry matter was on average of 26,46% ...
  • Study of sensory and microbiological indices of rabbit carcasses 
    MARDARI, Tatiana; GOLBAN, Rita (2021)
    The paper presents the results obtained from the assessment of sensory and microbiological indices of rabbit carcasses of different origins. The studied carcasses were purchased from a specialized store, from the market ...
  • Variaţia compoziţiei chimice a cărnii de iepure de casă în funcţie de vârstă 
    MARDARI, Tatiana (Universitatea Agrară de Stat din Moldova, 2015)
    După compoziţia chimică, carnea de iepure este superioară cărnii de vită, precum şi celei de oaie sau de porc, conţine puţină grăsime şi relativ mai multă proteină. În acest articol sunt prezentate rezultatele unui studiu ...

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