MAIN TRAITS OF THE RABBIT MEAT IN ITS MARKETING

KAROLY BODNAR, ERIKA BODNAR SKOBRAK

Abstract


The rabbit meat consumption in Hungary is very low (less than 1 kg/capita/year) although the production capacity is high and could be even higher. The aim of the study was to help the marketing of rabbit meat and try to inform and convince the people, and try to raise the domestic consumption. Consumers’ opinion was collected about the consumption pattern and characteristics of the meat of domestic rabbit. Ingredients, nutritional value, food safety and technological properties were compared with the consumers’ demands. Those traits of the meat were looked for and chosen which could be useful for emphasizing the advantages of the rabbit meat.

Keywords


rabbit meat; meat quality; consumption

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References


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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
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PUBLICATION LANGUAGE: English

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Banat`s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara
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