Physicochemical indicators of the quality of differentially gained rabbit meat
The aim of this study was to monitor physicochemical changes in the meat (thigh, back and shoulder) of hunted free-living rabbits and farmed rabbits during the process of post mortem aging. We monitored the concentration of lactic acid, the pH value and the amount of malondialdehyde as a secondary product of fat decomposition changes. The … [Read more…]