Effect of Freezing for up to 120 Days on the Physicochemical Characteristics of Hamburgers Made from Botucatu Rabbit Does Slaughtered at Different Ages

Effect of Freezing for up to 120 Days on the Physicochemical Characteristics of Hamburgers Made from Botucatu Rabbit Does Slaughtered at Different Ages

This study evaluated the effect of freezing for up to 120 days on the physicochemical and technological properties of hamburgers made from Botucatu rabbit does slaughtered at 3, 12, and 24 months of age. The parameters were evaluated as follows: surface color (<i>L*</i>, <i>a*</...

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Bibliographic Details
Main Authors: Erick Alonso Villegas-Cayllahua, Daniel Rodrigues Dutra, Ana Veronica Lino Dias, Thamiris Daiane Domenici, Leandro Dalcin Castilha, Hirasilva Borba
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Animals
Subjects:
age
carcass
cooking loss
lipid oxidation
moisture
<i>Oryctolagus cuniculus</i>
Online Access:https://www.mdpi.com/2076-2615/15/12/1805
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