Rabbit meat for manufacturing The effect of different post‐slaughter cooling treatments

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Abstract
Summary: The effects of extremes of post‐mortem cooling on properties relevant to the inclusion of rabbit meat in products have been investigated. Covered and uncovered carcasses were cooled post‐mortem by slow chilling (+ 12°C), rapid chilling (OOC) or rapid freezing (‐30°C).There was little difference in effect on quality between slow chilling and rapid freezing. Rapid chilling produced the shortest sarcomere lengths in Musculus longissirnus dorsi, and this is attributed to indirectly induced shortening. Rapid chilling reduced significantly the water holding capacity, increased the resistance to compression and extrusion of the raw comminutes, and reduced the shear stress of the heated fine comminute. It is suggested that the decrease in WHC with rapid chilling results not from cold shortening but from the better integrity of the 2 line.