Increasing consumer knowledge of the link between diet and health has raised the
awareness and demand for functional food ingredients. Meat and its derivatives may be …

Since the 1970s, in some European countries rabbit meat production has progressively
become a highly specialized industry, which has made Europe the second (after China) …

The meat quality concept is continuously changing and, nowadays, the consumer is very
interested in the healthiness of meat, hedonistic quality, sensory properties, cooking …

Rabbits are members of the Leporidae family, indigenous throughout most parts of the
world, and raised in small-holder and large-scale, commercial production systems.• Rabbit …

Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid
oxidation and production of volatile organic compounds (VOC). In this study, we evaluated …

Main force and weakness points of poultry and rabbit production chains are presented and
meat quality discussed in relation to nutritional and technological issues. An analysis of the …

The effects of cooking temperature (50–90° C) and time (10–120 min) on Warner–Bratzler
(WB) tenderness measurement of longissimus lumborum (LL) muscle in 70-day-old rabbits …

Abstract Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on
fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated …

The objective of the present study was to examine the effects of supplemental dietary vitamin
E (vit. E), organic selenium (Se) or vit. E+ Se on growth performance, carcass characteristics …

The synergistic effect of dietary linolenic acid and vitamin E on the oxidative stability and
nutritional and eating characteristics of fresh and stored rabbit meat was studied. One …