Caracteristicile tehnologice a cărnii iepurelui de casă

Abstract

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 required to obtain certain meats (sausages). The capacity of water elimination from rabbit meat is ranging from 8,56 ± 2,11% in 100 g meat at the age of 7 months from 13,73 ± 0,40 at 2 months of life. The binding capacity of the water at 4 months was highest – 66,22 ± 2,01 g per 100 g of meat, the lowest being at 7 months – 60,44 ± 2,66 g per 100 g of meat. Technological characteristics of rabbit meat influence the appearance and taste of the meat.