Influence of transport duration and season on sensory meat quality in rabbits.

María, G. A.; Liste, G.; Campo, M.M.; Villarroel, Morris; Olleta, J. L.; Alierta, S.

doi:10.4995/wrs.2008.630

Cited by 2 publications

(2 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rabbit odour and flavour were higher on average and more variable than liver odour and flavour. Our scores are in line with other sensory studies in rabbits in the same muscle (Gondret et al, 1998;Hernández et al, 2000;Gašperlin et al, 2006 andMaría et al, 2008). Table 5 shows ratios between LD 1 , LD 2 , LD 3 and LD 4 locations for sensory attributes.…”

Section: Discussionsupporting

confidence: 89%

“…Sensory attributes considered in the training are described in Table 1. These sensory attributes are commonly used in the evaluation of rabbit meat (see for example Hernández et al, 2000Hernández et al, , 2005Gašperlin et al, 2006 andMaría et al, 2008) or were suggested by the assessors in a preliminary session evaluating rabbit meat. Sensory attributes were trained individually and discussed in joint evaluations during 6 sessions of approximately 1 h each, distributed in 2 wk.…”

Section: Sensory Analysismentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the sensory attributes along rabbit loin by a trained panel

Martínez-Álvaro

Hernández

2018

World Rabbit Sci.

View full text Add to dashboard Cite

The aim of this study was to evaluate and quantify variation in sensory attributes along the Longissimus dorsi (LD) muscle in rabbits. A descriptive analysis was performed by a panel of 8 assessors previously trained in the evaluation of rabbit meat. Reference standards used in training for the evaluation of rabbit meat are also described. Sensory attributes rabbit and liver odour, rabbit and liver flavour, toughness, juiciness and fibrousness were assessed in 56 rabbits from a divergent selection experiment for intramuscular fat (28 slaughtered at 9 wk and 28 slaughtered at 13 wk). Immediately after cooking, loins were cut lengthwise into 4 equidistant pieces from caudal to cranial end (LD 1 , LD 2 , LD 3 and LD 4 ). Assessors were able to detect and quantify a longitudinal sensory variation in muscle LD. Caudal extreme LD 1 was tougher and more fibrous than LD 2 , LD 3 and LD 4 , and less juicy than LD 3 and LD 4 . The greatest variation was found between caudal and cranial ends, with LD 1 being 9% tougher (P=0.99), 11% more fibrous (P=1.00) and 12% less juicy (P=0.99) than LD 4 . Assessors found few variations along LD muscle in flavour and odour attributes. Location LD 3 showed 9% greater rabbit odour (P=0.99) and flavour (P=0.97) than LD 4 , and 8% greater rabbit odour than LD 2 (P=0.97). Our results highlight the importance of randomisation within muscle location in sensory studies on rabbit LD muscle, as there is considerable sensory variation along this muscle.

show abstract

Section: Discussionsupporting

confidence: 89%

Section: Sensory Analysismentioning

confidence: 99%

Evaluation of the sensory attributes along rabbit loin by a trained panel

Martínez-Álvaro

Hernández

2018

World Rabbit Sci.

View full text Add to dashboard Cite

show abstract

Preslaughter risk factors associated with mortality and bruising in rabbits

et al. 2010

View full text Add to dashboard Cite

ABSTRACT:The aim of this study was to identify and quantify risk factors associated with the mortality and bruising rate prevalence in 975 commercial batches of growing rabbits delivered for slaughter. The effects of environmental temperature, batch size (number of rabbits delivered per batch), journey and lairage duration on dead on arrival (DOA) and bruising prevalence were investigated and expressed as an odds ratio (OR). This value is equivalent to the relative risk, assessing each specifi c factor relative to its reference category (OR=1). The overall mortality rate of 0.09% was affected by environmental temperature, batch size, journey and lairage duration. A signifi cantly increased DOA risk was associated with very low (<7.3°C; OR=1.28) and very high (≥22.6°C; OR=1.85) environmental temperatures. In addition, a signifi cantly higher odds ratio (OR=1.70) was observed in the largest batches (≥3681 rabbits). Both increasing journey and lairage duration dramatically increased the risk of death during the preslaughter period. Rabbits belonging to batches either transported or laired for a long time had a roughly threefold higher risk of death. The overall prevalence of bruise percentage was 2.13% and was affected by environmental temperature, batch size and journey duration. Environmental temperatures ranging from 7.3 to 12.4°C decreased the risk of bruising (OR=0.90), whereas temperatures from 17.5 to 22.6°C and higher than 22.6°C exhibited signifi cantly higher OR values (1.22 and 1.34, respectively). Moreover OR values were higher for small (734 to 1716 rabbits; OR=1.21) and very small (<734 rabbits; OR=1.36) batches, but also for very large ones (≥3681; OR=1.10). As for journey time, transport duration from 308 to 411 min and longer than 411 min duration increased bruising risk (OR= 1.15 and 1.19, respectively), while this risk was slightly decreased (OR=0.96) for medium journey duration (205 to 308 min). In conclusion, even though average DOA and bruising rates were quite low compared with chickens and turkeys, further logistics and planning improvements should be made in batch harvesting to reduce transport and lairage duration as far as possible in conjunction with extremely low and high environmental temperatures.

show abstract

Influence of transport duration and season on sensory meat quality in rabbits.

Cited by 2 publications

References 14 publications

Evaluation of the sensory attributes along rabbit loin by a trained panel

Evaluation of the sensory attributes along rabbit loin by a trained panel

Preslaughter risk factors associated with mortality and bruising in rabbits

Contact Info

Product

Resources

About