Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value
https://doi.org/10.20914/2310-1202-2019-1-225-231
Abstract
The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.
About the Authors
L. V. Antipova
Voronezh state university of engineering technologies
Russian Federation
Dr. Sci. (Engin.), professor, technology of animal products department, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Dr. Sci. (Engin.), professor, technology of animal products department, Revolution Av., 19 Voronezh, 394036, Russia
Y. A. Popova
Voronezh state university of engineering technologies,
graduate student, technology of animal products department, Revolution Av., 19 Voronezh, 394036, Russia,
graduate student, technology of animal products department, Revolution Av., 19 Voronezh, 394036, Russia,
A. V. Cherkasova
Voronezh state university of engineering technologies
junior research assistant, scientific and educational center “Living systems”, Revolution Av., 19 Voronezh, 394036, Russia
junior research assistant, scientific and educational center “Living systems”, Revolution Av., 19 Voronezh, 394036, Russia
References
1. Antipova L.V., Storublevtsev S.A., Uspenskaya M.E., Popova Ya.A. et al. Kompleksnaya pererabotka krolikov: traditsii i innovatsii [Complex processing of rabbits: traditions and innovations: a monograph]. Voronezh, 2017. 377 p. (in Russian).
2. Antipova L.V., Glotova I.A., Rogov I.A. Metody issledovaniya myasa i myasnykh produktov [Methods of research of meat and meat products]. Moscow, KolosS, 2004. 571 p. (in Russian).
3. Keniyz N.V., Nesterenko A.A., Shkhalakhov D.S. Optimization of the sausage recipes in real time. Nauchnyy zhurnal KubGAU [Scientific Journal of KubSAU]. 2014. no. 102. pp. 1113–1126. (in Russian).
4. Lisitsyn A.B., Chernukha I.M., Lunina O.I., Fedulova L.V. Legislative bases and scientific principles of creating functional foods based on meat. Vestnik AGAU [Vestnik of ASAU]. 2016. no. 12 (146). pp. 151–158. (in Russian).
5. Zaporozhskiy A.A., Zaporozhskaya S.P., Kovtun T.V., Revenko M.G. Prospects for research in the field of the development of products for gerodietic purposes. Izvestiya VUZov. Pishchevaya tekhnologiya [University news. Food technology]. 2012. no. 2–3. pp. 5–9. (in Russian).
6. Lisitsyn A.B., Chernukha A.M., Protopopov I.I. The use of information technology in the production and quality control and safety of meat products. Vse o myase [All about meat]. 2007. no. 5. pp. 6–10. (in Russian).
7. Popov V.G., Fedorova O.S., Belina S.A. Improving the production technology of specialized products from rabbit meat. Polzunovskiy vestnik [Polzunovsky messenger]. 2017. vol. 1. no. 3. pp. 37–42. (in Russian).
8. Tsaregorodtseva E.V., Boykova E.V. Dietary attractiveness of rabbit meat. Aktual'nyye voprosy sovershenstvovaniya tekhnologii proizvodstva i pererabotki produktsii sel'skogo khozyaystva [Actual issues of improving the technology of production and processing of agricultural products: materials of the International scientific-practical conference]. 2011. pp. 309–311. (in Russian).
9. Tsaregorodtseva E.V., Boykova E.V. Dynamics of physical and chemical properties of rabbit meat in the process of autolysis. Aktual'nyye voprosy sovershenstvovaniya tekhnologii proizvodstva i pererabotki produktsii sel'skogo khozyaystva [Actual issues of improving the technology of production and processing of agricultural products: materials of the regional scientific-practical conference]. 2009. pp. 364–366. (in Russian).
10. Parshina T.S. The use of legumes in the production of meat and plant products. Strategiya razvitiya industrii gostepriimstva i turizma [Strategy for the development of the hospitality industry and tourism: materials of the fourth International Internet conference]. 2011. pp. 602–605. (in Russian).
11. Pereira M., Malfeito-Ferreira M. A simple method to evaluate the shelf life of refrigerated rabbit meat. Food control. 2015. vol. 49. pp. 70–74.
12. Dabbou S., Gai F., Renna M., Rotolo L. et al. Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality. Meat science. 2017. vol. 124. pp. 77–83.
13. Dal Bosco A., Castellini C., Martino M., Mattioli S., Marconi O. et al. The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition. Meat science. 2015. vol. 106. pp. 31–37.
14. Nakyinsige K., Sazili A.Q., Aghwan Z.A., Zulkifli I., Goh Y.M. et al. Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat science. 2015. vol. 108. pp. 125–131.
15.
Review
For citations:
Antipova L.V., Popova Y.A., Cherkasova A.V. Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(1):225-231. (In Russ.) https://doi.org/10.20914/2310-1202-2019-1-225-231
Views:
711
Email this article 
Post a Comment 
