Improving quality and consumer acceptance of rabbit meat: Prospects and challenges

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-09-14 DOI:10.1016/j.meatsci.2024.109660

Pavan Kumar , Neelesh Sharma , Lokesh Kumar Narnoliya , Akhilesh Kumar Verma , Pramila Umaraw , Nitin Mehta , Mohammad Rashedi Ismail-Fitry , Ubedullah Kaka , Goh Yong-Meng , Sun-Jin Lee , Awis Qurni Sazili

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引用次数: 0

Abstract

Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimensional role of rabbits as pet, pest, and laboratory animals, lack of proper knowledge among consumers towards the nutritive value of rabbit meat, animal welfare, and ethical issues, sustainable potential, undeveloped marketing, and processing chain, and price parity with available cheap meat and non-meat alternatives, are some constraints in the rabbit meat production. Increasing awareness of the nutritive value, positive health effects of rabbit meat consumption and production chain, development of processed meat products, and proper animal welfare compliance in rabbit production could improve consumer acceptance. The present manuscript reviewed various factors that affect the meat quality and consumer acceptance of rabbit meat for a more sustainable and viable source for global meat supply.

查看原文本刊更多论文

提高兔肉质量和消费者接受度：前景与挑战。

兔肉是优质蛋白质、必需脂肪酸、维生素和矿物质的极佳来源，可通过各种管理、宰前和宰后干预措施进一步提高兔肉的品质。兔肉消费在世界某些地区很受欢迎。兔子作为宠物、害虫和实验动物的多方面作用，消费者对兔肉的营养价值、动物福利和道德问题缺乏正确认识，可持续发展潜力，营销和加工链不发达，价格与现有的廉价肉类和非肉类替代品持平，这些都是兔肉生产的一些制约因素。提高人们对兔肉的营养价值、兔肉消费对健康的积极影响以及兔肉生产链的认识，开发兔肉加工产品，以及在兔肉生产中遵守适当的动物福利规定，可以提高消费者的接受程度。本手稿综述了影响兔肉质量和消费者接受度的各种因素，以期为全球肉类供应提供更可持续、更可行的来源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.