Products from rabbit meat for a healthy diet: the creation of assortment lines, nutritional and biological value

Abstract

The results of studies on the rational use of various anatomical sites of the rabbit carcass are presented. The current state of rabbit breeding on a global scale is considered. The data on the composition of tissues of various anatomical sites of rabbit carcasses are presented. It is proved that the meat of various parts of rabbit carcasses corresponds to the formula of a balanced diet in terms of amino acids, including essential ones. Recommendations on the allocation of cuts, as well as their use for the production of healthy foods. The improved schemes of cutting rabbit carcasses for the preparation of second courses, various types of baked, smoked and boiled and smoked products are presented. The technologies of production of hams rabbit " Holiday "of the hip and shoulder cuts, medallions of the longest back muscles, cutlets" Voronezh " of the hip, as well as smoked ribs and ribs in sauce for the second course. presented of the formulation emulsified and minced meat products mechanically separated meat. Indicators of quality of finished products, their amino acid composition, digestibility are defined. It is proved that the rational and purposeful use of different parts of rabbit carcasses in deep cutting allows to satisfy the needs of customers of all social strata. The absence of products from rabbit meat of deep cutting with a wide range of such products from pork and beef is shown in Russia. Noted that meat of different anatomic sites of the carcasses of rabbits covers more than 50% of the daily norm of consumption of animal protein, which can be attributed to the products of rabbit meat products of functional purpose without adding additional raw material sources.