SMOKING OF RABBIT MEAT AS HEALTHY PRESERVATION

Rabbit meat is characterized by its higher protein, polyunsaturated fatty acids, lower energetic value and cholesterol due to its relatively low fat content, rabbit meat might be aid in preparation of new products. In the present work, rabbit meats was used in processing of smoked rabbit meats with liquid and hot smoking’s. Smoked rabbit with different smoking methods were stored at cold storage 4C◦ for 15 days and frozen storage -18C◦ for 90 days. Chemical composition, chemical and physical properties, and evaluation of fatty acids composition were determined raw and meats smoked immediately after processing and during storage periods. It could be noticed that rabbit meat had higher quality compared with smoked rabbit tested just after processing. Smoked rabbit meat with liquid smoke had the highest levels of chemical composition and functional properties compared with smoked rabbit meats with hot smoking. Cold storage of smoked rabbit negatively affect those chemical composition and functional properties compared with stored at -18C◦.