Évaluation de la qualité de la viande de lapin produite au Québec

Authors: Larivière-Lajoie, Anne-Sophie
Advisor: Saucier, Linda
Abstract: The aim of this study was to characterize meat quality from rabbits commercially raised in Quebec,taking into account, notably, the impact of the various preslaughter management practices, transportdistances and feed withdrawal efficiency. Five producers were selected for this study in collaborationwith the provincial rabbit producers’ association. Rabbits were slaughtered in two provinciallyinspected plants both located in Quebec and two federally inspected plants, one located in Quebec andone in Ontario. Muscular pH of the Longissimus lumborum (LL) and the Biceps femoris (BF) muscleswere measured 24 h (pHu) and also after 1 h (pH1h) post-mortem for animals slaughtered in theabattoirs located in Quebec. Drip loss and cooking loss were measured on the LL. All pH1hBF and97.6% of pH1hLL were >6. Values ranged from 5.70 to 6.58 for pHuLL and from 5.80 to 6.83 forpHuBF. Values for rabbit meat drip loss ranged between 0.00 and 2.56%. Of the four clusters createdby the hierarchical cluster analysis based on pHu, cooking loss and L* and on 200 rabbit loins, clusters3 and 4 had the lowest meat quality and presents meat with high pH as seen, notably, with DFDmeat (40% of the loins analysed). The clusters 1 and 2 were the best and the second-best meat qualitygroups, respectively. For rabbits slaughtered in Ontario, due to the long journey, preslaughtermanagement that worked best was when the feeders were left in place, but with the lights on prior totransport (7h). Though the majority (60%) of the loins analyzed were grouped into the upper qualityclusters 1 and 2, overall, rabbit meat quality produced in Quebec is rather variable among the sectorsuggesting that many factors are not yet fully controlled in the value chain.
Document Type: Mémoire de maîtrise
Issue Date: 2020
Open Access Date: 12 October 2020
Permalink: http://hdl.handle.net/20.500.11794/66784
Grantor: Université Laval
Collection:Thèses et mémoires

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