Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

Published on Dec 1, 2018in Meat Science3.48
· DOI :10.1016/j.meatsci.2018.08.003
Massimiliano Petracci27
Estimated H-index: 27
(UNIBO: University of Bologna),
Francesca Soglia8
Estimated H-index: 8
(UNIBO: University of Bologna),
Frédéric Leroy36
Estimated H-index: 36
(Vrije Universiteit Brussel)
Abstract Consumption of rabbit meat traces back to the ancient civilizations that prospered around the Mediterranean. Due to their small size, rabbits have mostly been included in traditional meals for direct consumption, with little historical urgency to develop preservation methods. Therefore, rabbit-based dishes are widespread throughout Europe, but few processed products are found. Despite its longstanding culinary value, an overall decline in the consumption of rabbit meat is discernible. As for all meat, this is related to a complex assemblage of contemporary anxieties about health, animal welfare, and the environment. Also, specific categorial dynamics are at play because rabbits have superimposed roles (e.g., livestock, game, vermin, and pets). For instance, their aspect of cuteness seems to interfere with their acceptability as a food. To counter the declining consumption of this valuable meat, reassuring discourses are required to point out its historical merit in health and culture (“story meat”). Also, its distinctive sensorial traits, nutritional profile, and technological properties should be valorized.
  • References (74)
  • Citations (1)
#1Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 36
#2Malaika Brengman (Vrije Universiteit Brussel)H-Index: 12
Last.Peter Scholliers (Vrije Universiteit Brussel)H-Index: 8
view all 4 authors...
#1Massimiliano Petracci (UNIBO: University of Bologna)H-Index: 27
#2Francesca Soglia (UNIBO: University of Bologna)H-Index: 8
Last.Claudio Cavani (UNIBO: University of Bologna)H-Index: 16
view all 6 authors...
#1Evan K. Irving-Pease (University of Oxford)H-Index: 2
#2Laurent A. F. Frantz (University of Oxford)H-Index: 14
Last.Greger Larson (University of Oxford)H-Index: 3
view all 5 authors...
#1Simone Mancini (UniPi: University of Pisa)H-Index: 8
#2Giovanna Preziuso (UniPi: University of Pisa)H-Index: 5
Last.Gisella Paci (UniPi: University of Pisa)H-Index: 9
view all 6 authors...
#1Carmen Escriba-Perez (Polytechnic University of Valencia)H-Index: 5
#2Amparo Baviera-Puig (Polytechnic University of Valencia)H-Index: 7
Last.Luis Montero-Vicente (Polytechnic University of Valencia)H-Index: 3
view all 4 authors...
Cited By1
#1Simone Mancini (UniPi: University of Pisa)H-Index: 8
#2Roberta Nuvoloni (UniPi: University of Pisa)H-Index: 7
Last.Gisella Paci (UniPi: University of Pisa)H-Index: 9
view all 4 authors...
#1Shaobo Li (SWU: Southwest University)H-Index: 1
#2Zhifei He (SWU: Southwest University)H-Index: 5
Last.Hongjun Li (SWU: Southwest University)H-Index: 9
view all 4 authors...
#1A. Trocino (UNIPD: University of Padua)H-Index: 20
#2Elisa Cotozzolo (University of Perugia)H-Index: 1
Last.Cesare Castellini (UNIPD: University of Padua)
view all 0 authors...
View next paperEat Less Meat: A New Ecological Imperative for Christian Ethics?