A study was conducted to determine the effects of journey duration (1 vs 3 h) and lairage time at abattoir (0 vs 5 h) on rabbit meat quality traits. Rabbits transported for 3 h produced meat with significant higher pH values (P<0.01), darker (lower L* values, P<0.01) and less yellow (P<0.05) colour as well as with lower losses during cooking (P<0.01) in respect with those transported for 1 h. Moreover, animals laired for 5 h yield meat with higher (P<0.05) yellowness, cooking losses (P<0.05) and shear values (P<0.01) with respect to the groups of rabbits not laired before slaughtering. The NMR analysis revealed that these differences (P<0.05) are mainly related to changes occurring in the distributions of myofibrillar (T21) and extra-myofibrillar (T22) water. In conclusion, this study indicated that journey time and lairage at abattoir may play an important role in determining rabbit meat quality traits.
PETRACCI M., BIANCHI M., VENTURI L., CREMONINI M.A., CAVANI C. (2009). Effect of ante mortem journey and lairage at abattoir on rabbit meat quality. JOURNAL OF MUSCLE FOODS, 20, 489-500 [10.1111/j.1745-4573.2009.00163.x].
Effect of ante mortem journey and lairage at abattoir on rabbit meat quality
PETRACCI, MASSIMILIANO;BIANCHI, MAURIZIO;VENTURI, LUCA;CREMONINI, MAURO ANDREA;CAVANI, CLAUDIO
2009
Abstract
A study was conducted to determine the effects of journey duration (1 vs 3 h) and lairage time at abattoir (0 vs 5 h) on rabbit meat quality traits. Rabbits transported for 3 h produced meat with significant higher pH values (P<0.01), darker (lower L* values, P<0.01) and less yellow (P<0.05) colour as well as with lower losses during cooking (P<0.01) in respect with those transported for 1 h. Moreover, animals laired for 5 h yield meat with higher (P<0.05) yellowness, cooking losses (P<0.05) and shear values (P<0.01) with respect to the groups of rabbits not laired before slaughtering. The NMR analysis revealed that these differences (P<0.05) are mainly related to changes occurring in the distributions of myofibrillar (T21) and extra-myofibrillar (T22) water. In conclusion, this study indicated that journey time and lairage at abattoir may play an important role in determining rabbit meat quality traits.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
