Physical & organoleptic characteristics of novel rabbit meat products – Temitope Elizabeth Omogbemi
Temitope Elizabeth Omogbemi
Master's thesis
Physical & organoleptic characteristics of novel rabbit meat products
Abstract:
The purpose of the study was to determine the effects of dry and wet ageing on rabbit meat (longissimus thoracic et lumborum muscle) physiochemical quality and sensory characteristics. Slaughtered rabbit carcass (n = 30), from the hyplus rabbit breed, were randomly allocated into control, non-aged meat evaluated 24 hours post-mortem (D1, n = 10), dry aged for seven days (n = 10), wet aged for seven …more
Language used: English
Date on which the thesis was submitted / produced: 21. 4. 2022
Thesis defence
- Supervisor: Tersia Needham, Ph.D.
- Reader: Zdeněk Volek, Ph.D.
Citation record
ISO 690-compliant citation record:
OMOGBEMI, Temitope Elizabeth. \textit{Physical \&{} organoleptic characteristics of novel rabbit meat products}. Online. Master's thesis. Praha: Czech University of Life Sciences Prague, Faculty of Tropical AgriSciences. 2022. Available from: https://theses.cz/id/jksxcp/.
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Institution archiving the thesis and making it accessible: Česká zemědělská univerzita v Praze, Fakulta tropického zemědělstvíCzech University of Life Sciences Prague
Faculty of Tropical AgriSciencesMaster programme / specializace:
Wildlife and Livestock Production, Management and Conservation / Sustainable Animal Production
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