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The Rabbit as a Source of Experimental Material for Meat Studies
Author(s) -
PAUL PAULINE C.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00463.x
Subject(s) - shear force , longissimus dorsi , rabbit (cipher) , zoology , shear (geology) , food science , chemistry , rigor mortis , longissimus muscle , anatomy , materials science , biology , mathematics , composite material , statistics
SUMMARY Rabbits were studied to determine the degree of variation among carcasses treated alike, and the time course of development and resolution of rigor as measured by changes in the force required to shear the cooked longissimus dorsi. A technique was developed for obtaining shears perpendicular to the muscle fibers. Carcasses with similar histories were found quite uniform except for measures related to fat content. Cooking losses were related primarily to moisture content rather than fat content. When half carcasses stored 0, 2, 4, 6, 12 or 24 hr at 5°C were compared, the cooking losses were less at 0 and 24 hrs than at the intermediate times. Shear force decreased with each increase of storage time from 2 to 12 hr. The data on pH and shear indicate that rabbit carcasses handled in this manner pass through the development and resolution of rigor within 12 hr.