Meat Quality in Rabbit (Oryctolagus cuniculus) and Hare (Lepus europaeus Pallas)—A Nutritional and Technological Perspective

Frunză, Gabriela; Murariu, Otilia Cristina; Ciobanu, Marius Mihai; Radu-Rusu, Răzvan-Mihail; Simeanu, D.; Boișteanu, Paul-Corneliu

doi:10.3390/agriculture13010126

Cited by 8 publications

(12 citation statements)

References 75 publications

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“…Their supply to the human body is provided through the daily food ration. The two types of PUFA incorporated in muscle tissues play a favourable role in preventing or reducing human diseases [ 4 ].…”

Section: Resultsmentioning

confidence: 99%

“…Over the past century, considerable progress has been made in improving human welfare worldwide [ 1 ]. However, the shifting of livestock production from the past century that aimed to ensure large quantities of high-value proteins and lipids to feed the population [ 2 , 3 ] is not sufficient for the future when considering the accelerated growth of the world population and increased life expectancy that could lead to a future “food crisis” [ 4 ]. Additionally, the impact of climate change is already being felt, highlighting the need for solutions for the sustainability of food and agricultural systems.…”

Section: Introductionmentioning

confidence: 99%

“…Some PUFA (n-6, n-3, and conjugated linoleic acid) present in animal muscle tissue seem to play a favourable role through nutrition in preventing or reducing some human diseases. Therefore, the PUFA/SFA and n-6/n-3 fatty acids are considered important indices for the nutritional evaluation of fatty meat [ 4 , 23 ]. Carcass weight is an essential criterion for establishing the commercial category of lambs/sheep; an important factor that influences both meat quality [ 23 ] and consumer preferences [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

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Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

Murariu

Frunză

et al. 2023

Nutrients

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This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2–10.2; atherogenic index = 0.56–0.67; thrombogenic index = 0.78–0.96; hypocholesterolemic/hypercholesterolemic index = 2.4–2.7 (for Longissimus dorsi)).

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

Murariu

Frunză

et al. 2023

Nutrients

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“…Considering the biological aspect, the aforementioned species (roe deer, fallow deer, wild boar, rabbits) represent valuable animals due to their favorable nutritional content such as fatty acids [ 52 , 53 , 54 ], proteins with high biological value, essential amino acids, micronutrients or other compounds (carnitine, conjugated linoleic acid—CLA) [ 55 , 56 ].…”

Section: Resultsmentioning

confidence: 99%

“…Accordingly, the high nutritional value provided by a rich protein content with high biological value and the beneficial composition of favorable amino acids and essential fatty acids were mentioned by several authors such as Blaska et al [ 72 ], Quaresma et al [ 73 ], Valencak et al [ 23 ], and Frunză et al [ 54 ]. Similarly, other studies found interesting associations between game meat and the concept of a healthy product due to the limited content of saturated fat [ 74 ].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review

Ciobanu

Manoliu

Ciobotaru

et al. 2023

Foods

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Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.

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