Science and Technology of Food Industry

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Characteristics and evaluation method of collagen from rabbit meat[J]. Science and Technology of Food Industry, 2013, (04): 372-377. DOI: 10.13386/j.issn1002-0306.2013.04.081
Citation: Characteristics and evaluation method of collagen from rabbit meat[J]. Science and Technology of Food Industry, 2013, (04): 372-377. DOI: 10.13386/j.issn1002-0306.2013.04.081
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Characteristics and evaluation method of collagen from rabbit meat

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    • Abstract
  • Collagen is a kind of biological polymer, and it is the most important part of the animal extracellular matrix.The rabbit meat as nutritious and delicious ingredients, its dietary and processing quality are closely related to the changes of intramuscular collagen.Reviewed the effect of different rabbit species, growth period, growth location and processing conditions on rabbit intramuscular collagen characteristics, and introduced the evaluation method of the rabbit intramuscular collagen, so as to provide a theoretical basis and innovation foundation for the research and development of rabbit meat, as well as its high value-added products.
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