Desempenho tecnológico de cortes diferentes de carne de coelho no processamento de produtos cárneos curados cozidos prontos para consumo

Lethicia Olimpio Bueno; Marcia Teixeira Bittencourt; Luiz Carlos Machado; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos

doi:10.1590/1809-6891v24e-73917E

Authors

Lethicia Olimpio Bueno Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil https://orcid.org/0000-0001-5826-9385
Marcia Teixeira Bittencourt Instituto Federal de Minas Gerais (IFMG), Campus Bambuí, Minas Gerais, Brazil https://orcid.org/0000-0002-9411-5778
Luiz Carlos Machado Instituto Federal de Minas Gerais (IFMG), Campus Bambuí, Minas Gerais, Brazil https://orcid.org/0000-0003-4126-9535
Alcinéia de Lemos Souza Ramos Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil https://orcid.org/0000-0001-5510-5131
Eduardo Mendes Ramos Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brazil https://orcid.org/0000-0002-8240-8151

DOI:

https://doi.org/10.1590/1809-6891v24e-73917E

Abstract

There is a worldwide demand for new protein sources through environmentally responsible production, and rabbit farming is a sustainable activity. Therefore, this study aimed to characterize meat from different cuts of rabbit carcasses and evaluate their use in the processing of restructured cured cooked ready-to-eat (RTE) products. Rabbit raw meats from different cuts were technologically characterized, and the RTE products were processed from the meats of the entire carcass (RABB), hind legs (RHIND), loin (RLOIN), and foreleg, thoracic cage, and flank (RBACK). Restructured pork cooked ham (PHAM) was used as the reference. Rabbit raw meat from different anatomical parts differed in proximate composition, total collagen and heme-pigment content, water-holding capacity, and CIE color, affecting the characteristics of processed products. RBACK products had higher fat content (5.46%), cooking and reheating losses (7.50% and 5.61%), and poor hardness and chewiness (11.1 N and 17.37 N×mm). Higher values of lightness (L* ~70.27), hue (h ~68.61°), and a slight cured color were observed in RLOIN, with a pale yellowish color described by sensory evaluation. RABB and RHIND were correlated with the sensory attributes of traditional PHAM, being preferred more often and with greater purchase intent than RLOIN and RBACK. It is concluded that cooked ham development from whole carcass meat (RABB) is a potential opportunity for the rabbit industry to offer value-added technological products of high quality to consumers.
Keywords: rabbit meat quality; restructured cooked ham; sensory analysis; check-all-that-apply; technological characteristics

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