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 …viac
Jazyk práce: English
Datum vytvoření / odevzdání či podání práce: 21. 4. 2022
Obhajoba závěrečné práce
- Vedúci: Tersia Needham, Ph.D.
- Oponent: Zdeněk Volek, Ph.D.
Citační záznam
Citace dle ISO 690:
OMOGBEMI, Temitope Elizabeth. \textit{Physical \&{} organoleptic characteristics of novel rabbit meat products}. Online. Diplomová práca. Praha: Česká zemědělská univerzita v Praze, Faculty of Tropical AgriSciences. 2022. Dostupné z: https://theses.cz/id/jksxcp/.
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Instituce archivující a zpřístupňující práci: 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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