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Abstract
Objective: Describe the production, physical-chemical characteristics and the formation of biogenic amines in rabbit meat.Design/methodology/approach: The search for scientific publications associated with the production and quality of rabbit meat was conducted. Data on the formation of biogenic amines in three types of packaging at different days of conservation in rabbit meat are reported.Results: Mexico ranks first in rabbit production in Latin America. Rabbit meat is low in fat from 3 to 6%, and contains 19 to 26% protein. Meat is sensitive to decomposition when kept refrigerated, it begins with physical changes in color, smell, texture, oxidation of lipids and biogenic amines such as putresin, cadaverine, histamine are formed.Limitations of the study/implications: Rabbit meat preserved in refrigeration with unicel trays and plastic films accelerates the degree of decomposition and increases the putrescine content at 21d storage.Findings/conclusions: The consumption of rabbit meat should be promoted for its nutritional properties. Vacuum packing is the best alternative to prolong the shelf life of meat