ISSN: 0973-7510

E-ISSN: 2581-690X

P. Singh, Arvind Kumar , S. Dua, T. Tanwar, S.B. Kamal and F. Raja
Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandary, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu – 181 102, India.
J. Pure Appl. Microbiol., 2016, 10 (3): 2135-2144
© The Author(s). 2016
Received: 10/04/2016 | Accepted: 14/05/2016 | Published: 30/09/2016

The present study was undertaken to utilize and popularize rabbit meat quality nutritionally by substituting it in other popular meat products viz. rabbit meat substituted chevon patties. Chevon and rabbit meat in the ratio of 50:50 were found to be the most suitable for the preparation of rabbit meat substituted chevon patties on the basis of proximate and sensory analysis. Replacement of chevon with rabbit meat resulted in significantly (p<0.05) lower ash and fat percent however significantly (p<0.05) higher in dietary protein and moisture. During refrigerated storage (4±10 C) of rabbit meat substituted at 50% in chevon patties were found acceptable up to 14 days on the basis of physico-chemical (TBA, FFA) and sensory parameters analysis. The total plate count, total psychrophillic count, total coliforms count, total yeast and mould count were also within acceptable limit till 14th day of refrigeration temperature in developed rabbit meat substituted chevon patties. Meat and meat products can be modified by substitution and are considered beneficial for health. The use of rabbit meat and chevon in meat products offers processors the opportunity to improve the nutritional and functional qualities of their meat products.


Microbiological quality, Rabbit meat, Rabbit meat substituted chevon patties, Proximate analysis, Sensory evaluation, Storage quality attributes.

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© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.