Evaluation of rabbit meat properties as raw material for functional products manufacturing

The research results of the mass yield and composition of the anatomical areas of rabbits carcass, the mechanisms of autolysis of rabbit meat and histomorphological changes during the course of autolysis were presented in the work. The degree of protein digestibility of rabbit muscle tissue was determined. The object of research was the California rabbit carcass. It was established that the process of meat maturing would be completed in 8 hours. Matured meat is characterized by higher nutritional value and quality. The developing in the rabbit carcass processes affect the functional and technological properties of meat during the rigor mortis resolution and at the beginning of the maturing stage. Functional and technological properties are: 53.7% - water-binding capacity and 50.6% - water-holding capacity. 24 hours later after slaughter, the functional and technological properties as a whole increased to 64.1 and 61.7, respectively, which corresponds to 85% of fresh-killed meat...