Relevant bibliographies by topics / Rabbit sausage

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Academic literature on the topic 'Rabbit sausage'

Author: Grafiati
Published: 3 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Rabbit sausage"

1

González-Redondo, Pedro, and María Fierro-Raya. "Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers." World Rabbit Science 32, no. 1 (2024): 43–55. http://dx.doi.org/10.4995/wrs.2024.20236.

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The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organolepti
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Susanti, Siti, Ahmad Ni’matullah Al-Baarri, Heni Rizqiati, Yasmin Aulia Rachma, and Haristi Uswatun Nisa. "Inovasi Produk Sosis Kelinci sebagai Hilirisasi Usaha bagi Kelompok Ternak Kelinci Aza Akmal Rabbit Farm di Kabupaten Kendal." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 11, no. 2 (2025): 239–47. https://doi.org/10.29244/agrokreatif.11.2.239-247.

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Rabbits are easily adaptable and reproduce quickly, providing benefits to breeders. Kendal Regency is one of the areas in Central Java Province that has potential in the field of rabbit farming. One of the rabbit farming groups in Kendal Regency is the Aza Akmal Rabbit Farm, which develops New Zealand rabbits. The high number of rabbits is inversely proportional to the low market demand; thus, the marketing of rabbit meat is still limited to frozen carcasses. This is influenced by the lack of knowledge of breeders regarding the processing and marketing of rabbit meat products. The purpose of t
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3

Simonová, M., K. Sirotek, M. Marounek, and A. Lauková. "Lipolytic Activity of Potential Probiotic Enterococci and Additive Staphylococci." Acta Veterinaria Brno 77, no. 4 (2008): 575–80. http://dx.doi.org/10.2754/avb200877040575.

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The ability to produce lipolytic enzymes by enterococci and staphylococci isolated from rabbit faeces and traditional Slovak sausages was examined. Seven strains (3 by genopypization allotted to the species Enterococcus faecium and 1 Enterococcus species of rabbit origin, 2 rabbit staphylococci and 1 Staphylococcus xylosus SX SO1/1M/1´/2 strain - sausage isolate) were lipolytic activity free, whereas lipolytic activity of remaining isolates varied in the range from 61.4 ± 0.0 to 470.7 ± 0.0 mmol/h/mg of protein. In general, enterococci isolated from sausages showed higher lipolytic activity co
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4

Sari, D. W., Bulkaini Bulkaini, and Djoko Kisworo. "Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution." Jurnal Biologi Tropis 21, no. 2 (2021): 519. http://dx.doi.org/10.29303/jbt.v21i2.2739.

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Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape. One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%
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5

ENGY, F. ZAKI. "INCORPORATION OF FENUGREEK SEED POWDER IN THE MANUFACTURING OF RABBIT SAUSAGE AND ITS EFFECTS ON THE QUALITY PROPERTIES DURING FROZEN STORAGE." Journal of Advances in Food Science & Technology 5, no. 1 (2018): 8–14. https://doi.org/10.5281/zenodo.1409404.

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This study was designed to evaluate the effect of adding three different levels of fenugreek seed powder (5, 10 and/ or 15%) in the formulation of rabbit sausage on the quality characteristics of prepared products during frozen storage at ̶ 18°C±1 for 3 months. Physicochemical properties, cooking quality, color measurements and sensory evaluation of rabbit sausage samples were determined. The addition of fenugreek seed powder in the manufacture of rabbit sausage improving the physical properties, color measurements and reducing the cooking loss and shrinkage during frozen storage. A
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6

Wambui, Joseph M., Edward G. Karuri, and Margaret M. M. Wanyoike. "Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages." International Journal of Food Science 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/7670282.

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The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased prot
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7

Lengkey, Hendronoto Arnoldus Walewangko, and Balia Roostita Lobo. "Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat." Macedonian Veterinary Review 39, no. 2 (2016): 193–99. http://dx.doi.org/10.1515/macvetrev-2016-0087.

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AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB)
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8

Dong, Jie, Yun Sheng Jiang, Hai Yu, Wen Juan Zhang, and Yu Feng Liu. "Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property." Applied Mechanics and Materials 140 (November 2011): 431–40. http://dx.doi.org/10.4028/www.scientific.net/amm.140.431.

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Three lactobacilli (L26, L34 , L106) isolated from naturally fermented rabbit sausage in a traditional way are identified as lactobacillus plantarum, lactobacillus sake and lactobacillus fructosus. Further study of its fermentation property shows that three lactobacilli are effective in acid production, alkali resistant, nitrite resistant and bacteriostatic, and are antagonisticaction free, which can be used as combined rabbit meat starter.
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9

Zepeda Bastida, Armando, Maricela Ayala Martinez, Rosa Hayde Alfaro Rodríguez, Norma Güemes Vera, and Sergio Soto Simental. "Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein." Nova Scientia 10, no. 21 (2018): 391–402. http://dx.doi.org/10.21640/ns.v10i21.1601.

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Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory properties of the chorizo. Five treatments were designed, one control and another four using blends of rabbit meat and textured soybean in ratios of 10, 20, 30 and 40%. Measurements were water activity, texture profile analysis, and color, while a sensory test was conducted at the end of experiments for f
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10

Xue, Fei, Yun Sheng Jiang, Wen Juan Zhang, and Ting Ting Zhao. "Effect of Microbial Culture Starters on Free Amino Acid in Rabbit Sausage." Advanced Materials Research 781-784 (September 2013): 1801–5. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1801.

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Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces Hansenii were inoculated into the rabbit meat. After enema fermentation, rabbit meat sausage was made. In order to acqure the best strain combination , the free amino acids were tested. The strain L26 had a strong proteolysis capability, greater than C18 and Y163. The essential amino acid content of Group C18 was the highest. Y16 had an excellent ability to decompose Cys. One-stain fermentation performed better than mixed fermentation group on the role of FAA producing.
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Books on the topic "Rabbit sausage"

1

Chebakova, Galina, Mariya Gorbacheva, and Konstantin Esepenok. Fundamentals of processing technology and commodity science of food products from raw materials of animal origin. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1070334.

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Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal st
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Nuel, Mark. Amish Canning Cookbook: Ultimate Guide to Can and Preserve Meats, Meals in a Jar, (Rabbit Meat, Fish, Salmon Blue Mackerel, Trout, Venison, Pork, Bacon, Sausage and More. Independently Published, 2021.

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3

Nuel, Mark. Amish Canning Cookbook: Ultimate Guide to Can and Preserve Meats, Meals in a Jar, (Rabbit Meat, Fish, Salmon Blue Mackerel, Trout, Venison, Pork, Bacon, Sausage and More. Independently Published, 2021.

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4

Pressure Canning Meat: Everything You Need to Know to Can and Preserve Meats, Meals in a Jar, (Rabbit Meat, Fish, Salmon Blue Mackerel, Trout, Venison, Pork, Bacon, Sausage and More. Independently Published, 2021.

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