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Comparaison lapin « Bio » - lapin standard : Analyses sensorielles et tendreté mécanique de la viande

Bolet, Dr G. (Ed.) (2003) Comparaison lapin « Bio » - lapin standard : Analyses sensorielles et tendreté mécanique de la viande. [Comparison between organic and standard rabbit breeding system : sensory analysis and mechanical toughness of meat.] ITAVI. Proceedings of 10èmes Journées de la Recherche Cunicole, Paris (France), 19-20 novembre 2003.

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Summary

laboratoire de tendreté mécanique sur 6 muscles crus et cuits de la cuisse d’autre part, de lapins produits en élevage conventionnel (lot Standard n=15) et selon le cahier des charges de l’Agriculture Biologique (n=15 mâles : Bio_M, et n=15 femelles Bio_F) sont comparées. Le jury distingue (83,3 % de bonnes réponses aux tests de choix triangulaires) des râbles de lapins Bio de ceux de lapins Standard. Les tests de profil sensoriel indiquent que les râbles des lapins Bio sont jugés plus tendre que ceux des lapins standard (+ 0,74 point sur une échelle de 10 ; P< 0,001). Pour les muscles crus de la cuisse, les lapins du groupe Bio_M présentent les valeurs d’énergie totale, de force maximum de cisaillement et de rigidité supérieures de 19 à 69 % aux deux autres lots.

Summary translation

Abstract – Comparison between organic and standard rabbit breeding system : sensory analysis and mechanical toughness of meat. Conventional (n=15) and organic rabbits (15 males: Bio_M and 15 females: Bio_F) were compared for the sensory characteristics and mechanical toughness of meat. When triangle tests were performed, trained panel members were able to distinguish organic rabbit meat from theconventional one (83.3 % good determination). The quantification of the sensory attributes of intermediate part meat by trained assessors, indicated that organic rabbit meat was more tender than conventional one (+0.74 point on a 10 points scale). In raw leg, muscles from the male organic rabbits, energy, maximum shear force and rigidity values were 19 to 69 % higher than in the 2 other groups.

EPrint Type:Proceedings
Keywords:rabbit meat quality meat tenderness sensory analysis
Subjects: Food systems > Food security, food quality and human health
Research affiliation: France > INRA - Institut National de la Recherche Agronomique
Related Links:http://www.cuniculture.info/Docs/Magazine/mag30-056.htm
Deposited By: COMBES, Doctor Sylvie
ID Code:6939
Deposited On:18 Jan 2006
Last Modified:12 Apr 2010 07:32
Document Language:French - Francais
Status:Published
Refereed:Not peer-reviewed

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