Research Status of Processing and Preservation of Rabbit Meat in China

Rabbit meat has good nutritional properties, such as high content of polyunsaturated fatty acids, protein and essential amino acids, which is recognized as a healthy meat; At the same time, it also has high energy value, low fat and low cholesterol and other nutritional characteristics, to meet the needs of modern consumers for a healthy lifestyle. China is a major producer of rabbit meat, and the processing forms of rabbit meat are diversified. Because the oxidation reaction runs through the whole process of production, processing, storage and sales of meat products, and it will have a negative impact on product quality, the preservation of processed rabbit meat is very important. This paper reviews the research status and preservation methods of rabbit meat in China.

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