Water holding capacity of meat from rabbits (Belgian Giant breed)

  • Gabriela Tărnăuceanu Frunză USAMV IAȘI
  • Cecilia Pop USAMV IAȘI
Keywords: meat, rabbit, water holding capacity.


Abstract. Meat science has always been most interested in practical applications and macroscopic effects of internal/external factors in relation to water holding capacity (WHC). Research has been motivated by technological and sensory aspects, both finally linked to economic benefits. The objective of this study was to assess the effects of gender and different muscle groups from rabbits on WHC of their meat. Determining WHC was carried out by compression of the meat over filter paper between two plates. The biological material was collected from 56 Belgian Giant breed rabbits (25 males and 31 females). Aged 11-12 months, the rabbits had an average body weight of 11.5 kg. Measurements were performed on the muscles Longissimus dorsi (LD), Psoas major (PM) and Semimembranosus (SM) 24 hours after slaughter. The percentage of WHC was calculated as ratio (per cent) of weight of released water to intact meat. WHC for females, in LD, had an average value of 8%, in PM it had an average value of 9.31%, and in SM it had an average value of 12.91%. For males, WHC in LD was 7.6%, in PM 8.23% and in SM 11.43%. The average value for WHC was higher for females than for males. Regarding the statistical significance of differences by gender, distinct significant differences for SM and very significant differences for PM were recorded. For PM, a higher average value of WHC is probably due to the smaller diameter of muscle fibres and also to water higher percentage of them.

Author Biography

Gabriela Tărnăuceanu Frunză, USAMV IAȘI