兔肉品质及其影响因素研究进展

摘要

在总结兔肉营养品质的基础上,分析品种、性别、年龄和体质量以及饲养管理、屠宰工艺、宰后贮藏与烹调处理对兔肉品质的影响,以期为兔肉消费、肉兔育种及生产加工中的品质控制提供一定的指导。%Based on a summary of the nutritional quality of rabbit meat,we analyze the effects of varieties,sex,age,body weight,feeding management,slaughtering process,post-mortem storage and cooking conditions on the quality of rabbit meat in order to provide beneficial guidance for the quality control and consumption of rabbit meat,rabbit breeding and meat product manufacturing.