A STUDY UPON THE INFLUENCE OF AGE AND WAY OF FEEDING UPON THE QUALITY OF THE RABBIT MEAT

Amelia Buculei, I. Gontariu, Ioana Rebenciuc

Abstract
In this study we establish if the age and rising conditions of the animal have a significant effect upon the quality of the analyzed meat (pH, texture, colour, freshness). We led the studies in controlled commercial conditions including the same rabbit species of different ages and with different ways of feeding. The solving of the freshness inconsequence problem is a priority in the meat industry. The satisfaction obtained while eating is the result of the interaction of this trait with other factors such as the taste and juiciness. The analyzing methods used in our study were the determination of the mineral substances with the X rays spectroscope (EDX- 960HS), the determination of the pH and of the acidity and humidity of rabbit meat. The animal's age and degree of fatness influence a lot the meat consistency. In this way the young animal's meat is less consistent than that of the adult animals and so the fat meat has a finer consistency than the light meat in the latter the conjunctive tissue between predominating muscular fibers or different muscles. The juiciness of the meat depends on the species, race, age and degree of fatness of the animal. The young animals have a more juicy meat in comparison with the adult animals due to the fineness of the muscle fibers and the high water consistency.

Key words: rabbit meat, meat quality, tenderness, X rays spectroscopy, determination, colour

STUDIU PRIVIND INFLUENŢA VÂRSTEI ŞI A MODULUI DE HRANĂ ASUPRA CALITĂŢII CĂRNII DE IEPURE

Amelia Buculei, I. Gontariu, Ioana Rebenciuc

Rezumat
In acest studiu stabilim daca, vârsta si conditiile de crestere a animalului au un efect semnificativ asupra calitatii carnii analizate (pH, textura, culoarea si prospetimea). Am realizat studiile în conditii comerciale controlate, acestea incluzând aceeasi rasa de iepure dar, de vârsta diferita si utilizând un mod de hrana variat. Rezolvarea problemei inconsecventei fragezimii este o prioritate a industriei carnii. Satisfactia în timpul consumului rezulta din interactiunea acestei caracteristici calitative cu alti factori, cum ar fi gustul si suculenta. Metodele de analiza utilizate în acest studiu sunt: determinarea substantelor minerale cu ajutorul spectroscopului cu raze X (EDX- 900HS), determinarea pH-ului, aciditatii si umiditatii carnii de iepure. Vârsta animalului si gradul de îngrasare influenteaza mult consistenta carnii. Astfel, carnea animalelor tinere este mai putin consistenta decât a animalelor adulte, dupa cum carnea grasa are o consistenta mai fina decât cea slaba, unde exista mai mult tesut conjunctiv între fasciculele de fibre musculare sau între diferiti muschi. Suculenta carnii depinde de specia, rasa, vârsta si starea de îngrasare a animalului. Animalele tinere ofera o carne mai suculenta decât cele adulte, datorita finetei fibrelor musculare si cantitatii mari de apa.

Cuvinte cheie: vârsta iepure, calitate carne, fragezime, spectroscopie cu raze X, determinare, culoare