HARMONIZATION OF MUSCLE AND MEAT CRITERIA IN RABBIT MEAT RESEARCH

Abstract

Following a first work dealing with the harmonization of carcass criteria, now published as an official document of the WRSA, the present work is devoted to muscle and meat criteria sensu stricto. The paper includes 25 criteria describing biology of muscle, physico­chemistry of muscle and meat, organoleptic qualities of meat. The criteria are choosen among the most used in rabbit meat research. The presentation of each criteria includes four parts: brief definition, main interest, principie of quantification, general and specific references. The aim of this paper, is to become the second official document on harmonization of the WRSA.