The nutritional profile and technological properties of rabbit meat
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The production and consumption of rabbit meat are declining worldwide, even though rabbit
meat offers a nutritional profile that satisfies modern consumer aspirations. Consumers are
not sufficiently familiar with the dietetic properties of rabbit meat and have prejudices about
its consumption. From a nutritional and technological aspect, rabbit meat is suitable for the
production of different meat products as well as products with added value. Therefore, this
paper highlights the importance of rabbit meat, its nutritional and technological character‑
istics, and promotes the development of rabbit meat products that, due to their nutritional
value, should conquer the market and break consumers’ prejudices.
Keywords:
Rabbit meat / Rabbit meat production / Chemical composition / Technological propertiesSource:
Meat Technology, 2023, 64, 2, 171-176Publisher:
- Institute of Meat Hygiene and Technology
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200143 (University of Belgrade, Faculty of Veterinary Medicine) (RS-MESTD-inst-2020-200143)
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Fakultet veterinarske medicineTY - JOUR AU - Suvajdžić, Branko AU - Čobanović, Nikola AU - Grković, Nevena AU - Vićić, Ivan AU - Vasilev, Dragan PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3323 AB - The production and consumption of rabbit meat are declining worldwide, even though rabbit meat offers a nutritional profile that satisfies modern consumer aspirations. Consumers are not sufficiently familiar with the dietetic properties of rabbit meat and have prejudices about its consumption. From a nutritional and technological aspect, rabbit meat is suitable for the production of different meat products as well as products with added value. Therefore, this paper highlights the importance of rabbit meat, its nutritional and technological character‑ istics, and promotes the development of rabbit meat products that, due to their nutritional value, should conquer the market and break consumers’ prejudices. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - The nutritional profile and technological properties of rabbit meat VL - 64 IS - 2 SP - 171 EP - 176 DO - 10.18485/meattech.2023.64.2.31 ER -
@article{ author = "Suvajdžić, Branko and Čobanović, Nikola and Grković, Nevena and Vićić, Ivan and Vasilev, Dragan", year = "2023", abstract = "The production and consumption of rabbit meat are declining worldwide, even though rabbit meat offers a nutritional profile that satisfies modern consumer aspirations. Consumers are not sufficiently familiar with the dietetic properties of rabbit meat and have prejudices about its consumption. From a nutritional and technological aspect, rabbit meat is suitable for the production of different meat products as well as products with added value. Therefore, this paper highlights the importance of rabbit meat, its nutritional and technological character‑ istics, and promotes the development of rabbit meat products that, due to their nutritional value, should conquer the market and break consumers’ prejudices.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "The nutritional profile and technological properties of rabbit meat", volume = "64", number = "2", pages = "171-176", doi = "10.18485/meattech.2023.64.2.31" }
Suvajdžić, B., Čobanović, N., Grković, N., Vićić, I.,& Vasilev, D.. (2023). The nutritional profile and technological properties of rabbit meat. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 171-176. https://doi.org/10.18485/meattech.2023.64.2.31
Suvajdžić B, Čobanović N, Grković N, Vićić I, Vasilev D. The nutritional profile and technological properties of rabbit meat. in Meat Technology. 2023;64(2):171-176. doi:10.18485/meattech.2023.64.2.31 .
Suvajdžić, Branko, Čobanović, Nikola, Grković, Nevena, Vićić, Ivan, Vasilev, Dragan, "The nutritional profile and technological properties of rabbit meat" in Meat Technology, 64, no. 2 (2023):171-176, https://doi.org/10.18485/meattech.2023.64.2.31 . .