Evaluarea cărnii de iepure de casă din comerţ

Abstract

Rabbit meat is an ecological, dietary and easily digestible human food product. It has a high nutri-tional value, contains little fat and few calories. Residual pesticides and other xenobiotics do not accumulate in rabbit meat. Regardless of the thermal state, rabbit meat intended for human consumption or used as raw material for the food industry, must have specific characteristics of fresh meat. Commercially purchased rabbit carcasses were used as biological research material. The evaluation of the meat was performed on the basis of organoleptic indicators, physicochemical indicators (mass fraction of fat, protein and moisture), microbiological indicators (En-terobacteriaceae, Salmonella), radiobiological indicators (cesium, strontium), and toxic metal parameters (lead, cadmium). The examined carcasses had various thermal states: fresh carcass, refrigerated carcass, frozen carcass. The results of the study confirmed the compliance and fit of rabbit meat within the requirements and limits pro-vided by the current normative regulations, standards, and technical regulations stipulating requirements for the assessment of the quality of domestic rabbit meat.

Keywords

• rabbit meat
• organoleptic indicators
• physicochemical indicators
• enterobacteriaceae
• salmonella
• toxic metals