Abstract
The purpose of this study is to highlight the links on charcaterization sensory and biochemical muscle from rabbit ante end after slaughter house and field (color, flavor, tenderness, consistency and juicy meat). Was performed to determine the quantity and quality protein and fat of the main muscle groups of carcasses hares and pets. It also aims microbiological quality of meat (hygiene and technology factors) and its nutritional value in terms of chemical composition (content of vitamins, mineral substances, hormones, protein, fat, water end collagen). Evolution of pH was determined hare meat after slaughter, during maturation, until autolyzer, dry-and altering it (the enzyme mechanism, physico-chemical factors of variation of maturation-tenderness meat).
