Elaboration of restructured product with rabbit meat added fron rosemary (Rosmarinus officinalis) / Elaboração de produto reestruturado com carne de coelho adicionado de alecrim (Rosmarinus officinalis)

Flávio Gomes Fernandes, Leonardo Augusto Fonseca Pascoal


The consumer profile was completely changed due to the need to work, these changes in habits demanded adaptations from the meat products industry, for the development of ready-made and easily prepared products, including restructured ones. The aim of this study develop a product restructured with rabbit meat added rosemary in different concentrations and perform the physical-chemical, microbiological and sensory analysis. The experimental design was completely randomized. The samples were divided into four treatments with five repetitions. The treatments were: 0; 0.15; 0.30 and 0.45% addition of rosemary in the product formulation. The microbiological analysis showed results within the standards established by legislation, indicating that the prepared samples were suitable for consumption. All treatments responded to the current legislation regarding the physical and chemical characteristics. The results presented for sensory analysis show better acceptance and preference for judges treatments with 0% and 0.15%. Therefore, it is concluded that the results of this study confirm the technological potential of rabbit meat for preparing meat products, in particular the type restructured with the addition of  0.15% of rosemary, and viability of production and marketing for human consumption.


Acceptability, Condiment, Nuggets, Rosmanol, Spice.


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DOI: https://doi.org/10.34117/bjdv6n11-112


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