1,721,113 research outputs found
Rabbit meat processing: historical perspective to future directions
Full text link[EN] In past centuries, because rabbits are relatively small, animals slaughtered for consumption were generally eaten immediately. However, since a single rabbit would offer little more product than could be consumed at one sitting, little effort was devoted to developing preserved rabbit products (such as salted or dried meat, sausages, etc.). For this reason, although there is a rich history of recipes using rabbit meat in the Mediterranean area, there are few traditional further-processed products. Nowadays, even though the processing industry is pushing more and more towards the introduction of more attractive products (i.e. ready meals, ready-to-cook, etc.) for consumers with little time for meal preparation, most rabbit meat worldwide is still sold as whole carcass or cut-up parts. This review analyses the main strength and weakness factors regarding the use of rabbit meat to manufacture further processed products. Bearing in mind these considerations, it then describes the more promising processing technologies for raw meat materials to obtain added-value products (marinated, formed, emulsified, coated, etc.) by exploiting rabbit meat¿s intrinsic characteristics, such as high protein/low fat content coupled with a balanced n-6 to n-3 PUFA ratio, low cholesterol and heme-iron content. Major trends in meat product formulation (modulation of lipid content and composition, use of novel antioxidants and salt reduction) are also discussed by highlighting strategies to provide healthier meat products meeting current nutritional needs. Finally, major packaging solutions for rabbit meat and meat products (ordinary and modified atmosphere, vacuum) are considered.Petracci, M.; Cavani, C. (2013). Rabbit meat processing: historical perspective to future directions. World Rabbit Science. 21(4):217-226. https://doi.org/10.4995/wrs.2013.1329SWORD21722621
Preslaughter risk factors associated with mortality and bruising in rabbits
Full text link[EN] The aim of this study was to identify and quantify risk factors associated with the mortality and bruising rate prevalence in 975 commercial batches of growing rabbits delivered for slaughter. The effects of environmental temperature, batch size (number of rabbits delivered per batch), journey and lairage duration on dead on arrival (DOA) and bruising prevalence were investigated and expressed as an odds ratio (OR). This value is equivalent to the relative risk, assessing each specific factor relative to its reference category (OR=1). The overall mortality rate of 0.09% was affected by environmental temperature, batch size, journey and lairage duration. A significantly increased DOA risk was associated with very low (=22.6°C; OR=1.85) environmental temperatures. In addition, a significantly higher odds ratio (OR=1.70) was observed in the largest batches (>=3681 rabbits). Both increasing journey and lairage duration dramatically increased the risk of death during the preslaughter period. Rabbits belonging to batches either transported or laired for a long time had a roughly threefold higher risk of death. The overall prevalence of bruise percentage was 2.13% and was affected by environmental temperature, batch size and journey duration. Environmental temperatures ranging from 7.3 to 12.4°C decreased the risk of bruising (OR=0.90), whereas temperatures from 17.5 to 22.6°C and higher than 22.6°C exhibited significantly higher OR values (1.22 and 1.34, respectively). Moreover OR values were higher for small (734 to 1716 rabbits; OR=1.21) and very small (=3681; OR=1.10). As for journey time, transport duration from 308 to 411 min and longer than 411 min duration increased bruising risk (OR= 1.15 and 1.19, respectively), while this risk was slightly decreased (OR=0.96) for medium journey duration (205 to 308 min). In conclusion, even though average DOA and bruising rates were quite low compared with chickens and turkeys, further logistics and planning improvements should be made in batch harvesting to reduce transport and lairage duration as far as possible in conjunction with extremely low and high environmental temperatures.This research was funded by MIUR - PRIN 2005.228Petracci, M.; Bianchi, M.; Biguzzi, G.; Cavani, C. (2010). Preslaughter risk factors associated with mortality and bruising in rabbits. World Rabbit Science. 18(4). https://doi.org/10.4995/wrs.2010.78121918
Impiego della marinatura per la valorizzazione delle carni di coniglio
No full textA study was conducted to determine the effects of marination use and marination solutions (containing sodium tripolyphosphate, sodium carbonate or sodium bicarbonate) on rabbit meat quality traits. The pH, colour (L*a*b*), drip losses, cooking losses and shear force were measured on a total of 48 L. lumborum muscles. Irrespective of the type of solution, marination allowed to reduce cooking loss (18.4 vs. 20.0%; P<0.05), by increasing its pH, and tenderize loin rabbit meat by about 25% (shear force: 1.37 vs. 1.83 kg/g; P<0.01). Among marination ingredients, sodium carbonate and bicarbonate showed an higher alkalinisation effect in respect to sodium tripolyphosphate; however colour traits, water holding capacity and shear force of meat were not different among treatments. In conclusion, this study showed that marination can be profitably used in rabbit meat to prepare further processed products and sodium carbonate and bicarbonate can be used as alternative to phosphates
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Sistemi innovativi per il miglioramento dell'efficienza riproduttiva e del benessere animale
No full textTechnological characteristics of rabbit meat with raised n-3 PUFA
Full text linkProprietà tecnologiche della carne di coniglio arricchita in PUFA n-3 – La ricerca ha avuto lo scopo di valutare alcune caratteristiche tecnologiche di prodotti trasformati (impasti di carne macinata e hamburger) provenienti da conigli alimentati con diete prive o contenenti l’8% di semi di lino. L’inclusione di semi di lino nella dieta ha determinato un significativo aumento della suscettibilità ossidativa (TBARS) degli impasti sia a 3 che a 6 mesi di conservazione a -20°C, mentre l’analisi sensoriale ha fatto rilevare la comparsa di sapore di rancido solo dopo 3 mesi di conservazione. Le variazioni di colore degli hamburger durante la conservazione a 2-4°C in atmosfera ordinaria o sottovuoto sono risultate comparabili nei due gruppi sperimentali
Colour variation during processing and quality traits of broiler breast meat
No full textVariabilità del colore e caratteristiche qualitative della carne di pollo in condizioni di lavorazione industriale – Per la prova sono state eseguite 4637 misurazioni di colore su altrettanti petti di pollo (P. major) prelevati dalla linea di sezionamento di un impianto di macellazione industriale. Sulla base della distribuzione del parametro colorimetrico L* ottenuta, 36 petti di colorazione scura (L*<50) e altrettanti di colorazione normale (50<56) e pallida (L*>;56) sono stati sottoposti alla misura di pHu, capacità di ritenzione idrica e tenerezza. I risultati ottenuti hanno messo in evidenza una notevole variabilità nel colore delle carni ed una significativa diminuzione della capacità di ritenzione idrica nelle carni di colorazione pallida
Effects of the dietary inclusion of vegetable fat and dehydrated alfalfa meal on the technological properties of rabbit meat
No full textThere is an ever-growing interest in the use of vegetable diets in animal nutrition with the aim of improving food safety to defend and promote the health of consumers. The dietary use of linseed (whole seed or oil) in animal feeding has been proposed by many authors to obtain meat with raised PUFA, mainly alpha-linolenic acid (C18:3 n-3) (Enser, 1999; Matthews et al., 2000; Riley et al., 2000; Rey et al., 2001). However, increasing amounts of PUFA could impair the shelf life of meat products by increasing their susceptibility to lipid oxidation during storage and further processing (Morrissey et al., 1998). A study was conducted to investigate the effects of the dietary inclusion of whole linseed and dehydrated lucerne meal (DLM) on some functional traits and on the susceptibility to lipid oxidation of rabbit meat
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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