Cooked-emulsified rabbit meat sausages: a technological challenge or sustainable solution?

Abstract

Rabbit meat is characterized by a high content of biologically valuable proteins, low levels of fat, cholesterol, and sodium, appreciable quantities of n‑6 and n‑3 polyunsaturated fatty acids (PUFAs), and substantial amounts of B-complex vitamins, particularly vitamin B12. Given its favorable nutritional profile, rabbit meat is well-suited for the formulation of cookedemulsified sausages, particularly those with added value aimed at health-conscious consumers. From a technological standpoint, rabbit meat possesses specific characteristics that can be an advantage or challenge in the production of cooked-emulsion sausages. Therefore, this paper highlights the technological characteristics of rabbit meat and considers its suitability for the production of cooked-emulsified sausages