Meat quality

Reference method


Blasco A., Ouhayoun J. (1996)
Harmonization of criteria and terminology in rabbit meat research. Revised proposal Abstract

Ouhayoun J., Dalle Zotte A. (1996)
Harmonisation of muscle and meat criteria in rabbit meat research Abstract

Review


Dalle Zotte A., Szendrő Zs. (2011)
The role of rabbit meat as functional food Abstract

Cavani C., Petracci M., Trocino A., Xiccato G.  (2009)
Advances in research on poultry and rabbit meat quality Abstract

Hernández P. (2008)
Enhancement of nutritional quality and safety in rabbit meat  Abstract

Grilli G., Pinto O., Faggionato E., Lavazza A.  (2007)
Controllo delle carni e tutela del consumatore - Meat inspection and consumer’s tutelage  Abstract

Larzul C., Gondret F. (2005)
Aspects génétiques de la croissance et de la qualité de la viande chez le lapin Abstract

Cavani C., Petracci M. (2004)
Rabbit meat processing and traceability Abstract

Combes S.  (2004)
Valeur nutritionnelle de la viande de lapin Abstract

Pla M. (2004)
Effects of nutrition and selection on meat quality Abstract

Dalla Zotte A. (2002)
Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality Abstract

Gondret F. (1999)
La lipogenèse chez le lapin. Importance pour le contrôle de la teneur en lipides de la viande Abstract

Hulot F., Ouhayoun J.  (1999)
Muscolar pH and related traits in rabbits: a review. Abstract

Xiccato G. (1999)
Feeding and meat quality in rabbits: A review Abstract

Gondret F., Bonneau M. (1998)
Mise en place des caractéristiques du muscle chez le lapin et incidence sur la qualité de la viande Abstract

Scientific paper


Petracci M., Bianchi M., Cavani C. (2009)
Developing rabbit meat products fortified with n-3 PUFA Abstract

Pascual M., Pla M. (2007)
Changes in carcass composition and meat quality when selecting rabbits for growth rate Abstract

Combes S., Lepetit J., Darche B., Lebas F. (2003)
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat Abstract