Nutritional value and safety have gained great importance among the factors that determine
meat quality. The close relationship between diet and health has lead to changes in …

The aim of the current review was to shed light on the nutritional composition of meat from
alternative species, including red deer, fallow deer, rabbit, horse, pigeon and ratites (mainly …

The aim of this study was to evaluate the potential of plasma-activated brine (PAB) as a
nitrite source for the curing of beef jerky. The effects of PAB on quality parameters and on the …

Eighty-six male light lambs of Manchego breed were used in this study. Principal component
(PC) analysis was performed to study the relationship between carcass quality variables (n …

The influence of different dietary factors on the quality and safety of rabbit meat is discussed
in this chapter. The nutritive value of rabbit meat is presented as well as its sensory …

The study determined the effects of transportation time, distance, stocking density,
temperature and lairage time on incidences of PSE and pork quality. Frequencies of PSE …

Simonová MP, Chrastinová Ľ., Mojto J., Lauková A., Szábová R., Rafay J.(2010): Quality of
rabbit meat and phyto-additives. Czech J. Food Sci., 28: 161–167. The consumption of …

Meat production efficiency can be enhanced by crossbreeding to capture heterosis. This
study aimed to investigate the impact of rabbit genotype on growth performance, carcass …

This study compared the influence of dietary fat sources on meat quality, fatty acid
composition and sensory attributes in pork. The experiment was conducted with 43 entire …

Chia (Salvia hispanica L.) seed (SHS) dietary supplementation is effective in improving the
nutritional quality of rabbit meat for consumers and could contribute to the novel concept of …