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

Published on Dec 1, 2018in Meat Science3.483
· DOI :10.1016/j.meatsci.2018.08.003
Massimiliano Petracci29
Estimated H-index: 29
(UNIBO: University of Bologna),
Francesca Soglia9
Estimated H-index: 9
(UNIBO: University of Bologna),
Frédéric Leroy38
Estimated H-index: 38
(Vrije Universiteit Brussel)
Abstract
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 (4)
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References74
Newest
Animal remains from excavations of the Iron Age II (end IVth century - early IIIrd century BC) and Roman Republican (Ist century BC) part of a defensive ditch of Odemira hillfort in SW Portugal are described. Most derive from domesticated animals like cattle, goats and pigs, and a hunted animal, red deer. There are two substantial changes between Iron Age and Roman times. The first is a huge increase in the frequency of red deer. This may reflect a rise in the status of the inhabitants. The seco...
2 CitationsSource
#1Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
#2Malaika Brengman (Vrije Universiteit Brussel)H-Index: 17
Last. Peter Scholliers (Vrije Universiteit Brussel)H-Index: 12
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Abstract The debate on meat's role in health and disease is a rowdy and dissonant one. This study uses the health section of the online version of The Daily Mail as a case study to carry out a quantitative and qualitative reflection on the related discourses in mass media during the first fifteen years of the 21st century. This period ranged from the fall-out of the bovine spongiform encephalopathy (BSE) crisis and its associated food safety anxieties, over the Atkins diet-craze in 2003 and the ...
8 CitationsSource
#1Massimiliano Petracci (UNIBO: University of Bologna)H-Index: 29
#2Francesca Soglia (UNIBO: University of Bologna)H-Index: 9
Last. Claudio Cavani (UNIBO: University of Bologna)H-Index: 21
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As in other livestock species, the annual per capita consumption of rabbit meat is currently estimated as the ratio of the total weight of carcasses available for consumption to the number of inhabitants of a certain region. The aim of this work was to establish conversion coefficients from carcass to dible lean meat and estimate real rabbit meat consumption in Italy. Accordingly, a total of 24 rabbits were slaughtered at 2 different ages to obtain carcasses representative of the main market cat...
4 CitationsSource
#1Evan K. Irving-Pease (University of Oxford)H-Index: 3
#2Laurent A. F. Frantz (University of Oxford)H-Index: 16
Last. Greger Larson (University of Oxford)H-Index: 34
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Rabbits are commonly thought to have been domesticated in ∼AD600 by French monks. Using historical and archaeological records, and genetic methods, we demonstrate that this is a misconception and the general inability to date domestication stems from both methodological biases and the lack of appreciation of domestication as a continuum.
5 CitationsSource
6 CitationsSource
Summary Ante-mortem studies of stress in rabbits are few and can potentially impact the haematologic response and physicochemical parameters of muscle meat. The aim of this study was to investigate the induction of stress by transport and simulation at two different times. Two hundred rabbits divided in a similar proportion of male and female were stressed by vehicular transportation and with motion simulation, using a vibration platform. They were divided into five groups: Control (without stre...
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#1Simone Mancini (UniPi: University of Pisa)H-Index: 9
#2Giovanna Preziuso (UniPi: University of Pisa)H-Index: 5
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Abstract Effects of ginger powder were evaluated on fatty acid (FA) profile, lipid peroxidation (TBARS) and antioxidant capacity (ABTS, DPPH and FRAP) of rabbit burgers. Burgers were manufactured as control samples (only meat) and two additions of ginger powder (1% and 2%) and stored raw at 4 °C for 7 days. At day 1, 4 and 7 of storage burgers were analysed both as raw and cooked. Ginger powder affected all the tested parameters; both PUFAω3 and PUFAω6 were incremented in raw and cooked samples ...
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#2Amparo Baviera-Puig (Polytechnic University of Valencia)H-Index: 7
Last. Luis Montero-Vicente (Polytechnic University of Valencia)H-Index: 3
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Abstract It is important to analyse the consumer profile of each type of meat to better adapt the marketing mix to each one. To this end, we examined the average consumption frequency of different types of meat based on two methodologies: consumer segmentation using the food-related lifestyle (FRL) framework, giving rise to 4 segments, and analysis of socio-demographic profiles. The variables used were: sex, age, educational level, social class, number of people in the household, presence of chi...
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#2Rashmi SinhaH-Index: 69
Last. Christian C. AbnetH-Index: 70
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Abstract Rose veal is understood as meat from male purebred dairy calves. The UK veal market is limited, and calves are often killed at birth due to lack of purpose. A questionnaire, completed by 1002 respondents, investigated the UK public knowledge, perceptions and opinions of rose veal, and whether raising awareness would sustain the rose veal market. Most respondents (66%) did not eat rose veal, mainly due to limited availability or exposure (31%) and animal welfare concerns (17%). A third o...
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The nutritional and dietary properties of rabbit meat make it an ideal food for children, recommended by the World Health Organisation. However, the presence of children under 18 in the home has been found to decrease the frequency of rabbit meat consumption. If we focus on households with children under 18, 52.5% of minors do not consume rabbit meat. The main reason why children (intended as people under 18 yr old) do not consume rabbit meat is the fact that they do not like it (40.9%) and beca...
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AbstractThe present survey evaluates production, research funds and scientific activity relating to rabbits in Italy, Europe and all over the world during the last 20 years. Official statistics hav...
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AbstractTo determine the protein profile of rabbit meat, the protein composition in meat of rabbits with different breeds and ages was investigated. In this article, M. Longissimus thoracis et lumb...
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