Document Detail


Changes in collagen, texture and sensory properties of meat when selecting rabbits for growth rate.
MedLine Citation:
PMID:  22062455     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The consequences of selection for growth rate and the associated decrease of maturity at slaughter in rabbits on collagen content, collagen solubility, meat texture (Warner-Bratzler shear device) and the sensory properties of the m. Longissimus were studied. Sixty rabbits from the 7th generation of a line selected for growth rate (group C) were compared to 60 rabbits from the 23rd generation of the same line (group S). Both groups were contemporarily reared and slaughtered at 2000g. No changes on collagen content were found, but group S had a higher (5%) collagen solubility. Shear force, shear firmness and area or total work needed to cut the sample were not different between groups, and hardness evaluated in the panel test was not relevantly changed. Most of the sensory properties studied did not differ relevantly between groups. Group S had 8% less aniseed odour and 10% more juiciness.
Authors:
M Pascual; M Pla
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Publication Detail:
Type:  Journal Article     Date:  2007-07-14
Journal Detail:
Title:  Meat science     Volume:  78     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2008 Apr 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  375-80     Citation Subset:  -    
Affiliation:
Institute for Animal Science and Technology, Polytechnic University of Valencia. P.O. Box 22012, 46071 Valencia, Spain.
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