RESUMO

There is a worldwide demand for new protein sources through environmentally responsible production, and rabbit farming is a sustainable activity. Therefore, this study aimed to characterize meat from different cuts of rabbit carcasses and evaluate their use in the processing of restructured cured cooked ready-to-eat (RTE) products. Rabbit raw meats from different cuts were technologically characterized, and the RTE products were processed from the meats of the entire carcass (RABB), hind legs (RHIND), loin (RLOIN), and foreleg, thoracic cage, and flank (RBACK). Restructured pork cooked ham (PHAM) was used as the reference. Rabbit raw meat from different anatomical parts differed in proximate composition, total collagen and heme-pigment content, water-holding capacity, and CIE color, affecting the characteristics of processed products. RBACK products had higher fat content (5.46%), cooking and reheating losses (7.50% and 5.61%), and poor hardness and chewiness (11.1 N and 17.37 N×mm). Higher values of lightness (L* ~70.27), hue (h ~68.61°), and a slight cured color were observed in RLOIN, with a pale yellowish color described by sensory evaluation. RABB and RHIND were correlated with the sensory attributes of traditional PHAM, being preferred more often and with greater purchase intent than RLOIN and RBACK. It is concluded that cooked ham development from whole carcass meat (RABB) is a potential opportunity for the rabbit industry to offer value-added technological products of high quality to consumers.

Há uma demanda mundial por novas fontes proteicas de produções ambientalmente responsáveis, e a cunicultura se enquadra perfeitamente como uma atividade sustentável. Neste contexto, este estudo teve como objetivo caracterizar a carne de diferentes cortes da carcaça de coelho e avaliar sua utilização no processamento de produtos curados cozidos prontos para o consumo (RTE). As carnes cruas de coelho de diferentes cortes foram caracterizadas tecnologicamente, e os produtos RTE foram processados a partir das carnes de carcaça inteira (FC-INT), patas traseiras (FC-PERNIL), lombo (FCLOMBO), patas dianteiras, caixa torácica e flanco (FC-APARAS). Um produto RTE com carne de pernil suíno (APRESUNTADO) também foi elaborado como referência. A carne de coelho de diferentes partes anatômicas diferiu na composição centesimal, conteúdo total de colágeno e pigmento heme, capacidade de retenção de água e cor (CIE), afetando as características dos produtos elaborados. Os produtos FC-APARAS apresentaram maior teor de gordura (5.46%), perdas por cozimento e reaquecimento (7,50% e 5,61%), baixa dureza e mastigabilidade (11.1 N e 17.37 N×mm). Maiores valores de luminosidade (L* ~70.27), matiz (h ~68.61°) de cor e uma fraca cor curada foram observados no FC-LOMBO, com uma coloração amarelada pálida descrita pela avaliação sensorial. FC-INT e FC-PERNIL foram correlacionados com os atributos sensoriais do tradicional APRESUNTADO, sendo mais preferidos e com maior intenção de compra do que FCLOMBO e FC-APARAS. Concluiu-se que o desenvolvimento de produtos curados cozidos a partir de carcaças inteiras (FC-INT) é uma oportunidade potencial para a indústria de cunicultura oferecer produtos tecnológicos de valor agregado e de alta qualidade aos consumidores.

Assuntos

RESUMO

Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 ± 1 °C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product.

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Dielectric properties (DPs) of fresh rabbit meat in the microwave range (0.5 to 20 GHz) were determined. Three different muscles (Biceps femoris, Tensor fasciae latae, and Longissimus thoracis) from California rabbits (male and female) were measured with the open-ended coaxial probe method at temperatures of 20, 40, and 60 °C. To assess the possible effect of age, females of 100 and 180 days old were analyzed. DPs were affected by frequency, muscle type, age, gender, and temperature (p < 0.05). Dielectric constant decreased with increasing frequency. Loss factor decreased from 0.5 to 2.5 GHz due to ionic conduction, followed by an increase up to 20 GHz, dominated by dipolar relaxation. PRACTICAL APPLICATION: These results are key parameters for further quality sensing applications and for heating processes of meat rabbit using microwaves. Longer penetration depths were achieved at 915 MHz; this frequency is recommended for further applications. Besides, dielectric properties have potential to be a tool for identification of gender and age for slaughtered rabbits.

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RESUMO

Dry-cured rabbit legs were produced with a 50% reduction or replacement of NaCl by KCl and with the addition of monosodium glutamate (MG). The effect of this reformulation on technological, nutritional, and sensory characteristics was evaluated. The sodium reformulation did not show a great impact on Aw, pH, weight loss, and volatile profile of the samples. The samples presented high protein (31.5 to 36.1%) and low fat contents (3.2 to 5.7%). In addition, all essential amino acids presented an amino acid score greater than 1.0. The reformulated samples showed a sodium reduction of 46.2% while the addition of KCl to the formulations provided a healthy Na/K ratio. Oleic acid was the major fatty acid (FA) (31.3% of total FA) and healthy lipid indexes were observed for all samples. Finally, the addition of MG was effective to compensate for the sensory defects caused by sodium reformulation.

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La actividad económica del estado Trujillo, Venezuela, se basa en la producción agrícola y pecuaria y de allí surgen las fuentes de empleo de la población del medio rural. La presente investigación se desarrolló para estudiar la producción y el mercadeo de la carne de conejos en el estado Trujillo. Los datos sobre la producción fueron obtenidos mediante un cuestionario en entrevista, aplicado en las 8 granjas halladas en actividad en el Estado; los datos de mercadeo se obtuvieron mediante encuesta aplicada a sendas muestras de 37 carnicerías y 400 consumidores en los municipios Boconó, Rafael Rangel, Trujillo y Valera. La información fue procesada utilizando técnicas de estadística descriptiva. Los resultados muestran que estas granjas son sistemas de cría semi-intensivos; los promedios de las variables de producción fueron: número de hembras 71,62; vida útil 21 meses; parición 79,87%, partos/año 6,62; crías/parto 7,25. La dieta consistió de 20-25% pasto y 75-80% concentrado. En cuanto al mercadeo, se encontró que un 30% de las carnicerías venden carne de conejo, cuyos proveedores están ubicados en Trujillo. Respecto a los consumidores, un 45% están dispuestos a adquirirla; del 55% restante, 27% no la consume pues no le atrae y el resto (73%) señaló otros motivos para no adquirirla, pero con disposición a consumirla. Se concluye que la producción cunícula en Trujillo tiene perspectivas de desarrollo ya que es evidente la existencia de un mercado potencial para la carne de conejo, pero se requiere de un programa de asistencia a los productores para fomentar la cría.

The economical activity in Trujillo state, Venezuela, is based on agricultural and animal production and they are the most important source of employment in rural areas The present research was developed to study aspects about production of rabbit farms, and the marketing of this meat; the methodology used was to obtain information by the help of interviews, eight farms located in four municipalities was visited. The information related to the marketing of the meat was obtained in direct form by means of a survey, of 37 butcher’s shops and 400 consumers located in the Boconó, Rafael Rangel, Trujillo and Valera municipalities. The information was processed with SPSS program. According to the technical profile the farms are semi-intensive. The mean of some items were: female 71.62; age of use 21 months; parturition 79.87%; parturition per year 6.62; breed/parturition 7.25. The feeding regime was 20-25% grass and 75-80% balanced feeds. Aditionally, the results showed unsatisfied demand; 30% of the visited butcher shops sells meat of rabbit whose suppliers are located Trujillo. 45% manifest their disposition to consume this meat, interpreting this answer like potential demand. 27% argued like reason for not to consume it that they don´t like this meat, 73% showed other reasons but with disposition to consume it. The most important conclusions are that the rabbit production in Trujillo has good development possibilities, and it is obvious that there is a potential market for rabbit meat; but it is necessary to offer technical support to promote the rabbit production.