Effect of Age at Slaughter on Chemical Traits and Sensory Quality of Longissimus lumborum Muscle in the Rabbit

摘要

The effect of age on chemical composition and sensory quality of longissimus lumborum muscle was investigated in rabbits slaughtered at 11 weeks or 18 weeks of age. Intramus- cular fat (IMF) content increased form 1.3 to 2.2/100, crude protein content ranged from 3.4-26.9/100, whereas water content declined from 74. 0 to 69. 3/100, as the age increased. The sensory quality was assessed by a 10-member experienced sensory panel. The age was Found to affect meat tenderness, whereas juiciness and flavour did not differ significantly Between ages.