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 given parameters were measured over 14 days of storage at a temperature of 4 °C. We found that the muscle of free-living rabbits contained more lactic acid than that of farmed rabbits and had a lower pH and a significantly higher amount of malondialdehyde during the monitored period. On the basis of these results, we can state that the method of obtaining rabbit meat influences its physicochemical quality indicators.