@article{LasalaGil:94714,
author = "Lasala Gil, Marta and Beltrán Gracia, José Antonio and
Calanche Morales, Juan Benito",
title = "{Derivados de carne de conejo}",
year = "2020",
note = "Rabbit meat has outstanding nutritional characteristics,
specifically its low fat and cholesterol content and its
high vitamin content. In spite of the fact that the people
who consume it habitually do so, there is a large part of
the population who resist its consumption. The reasons for
which they do so are very diverse and range from the
welfare of the animal (in many places the rabbit is
considered as a pet) to the price on the market (which is
not as competitive as the meat of other animals). This work
offers a compilation of the most relevant information about
rabbit meat (consumption data, nutritional characteristics
and forms of marketing). Nowadays there is a growing demand
from consumers for quality products, as well as products
which do not involve a high level of processing. For these
reasons various forms of commercialisation of rabbit meat
are being studied, including the production of meat
derivatives. However, further research would be necessary
to develop them adequately, since there are few studies on
this subject, as stated in this paper. In order to carry
out this work of bibliographical revision the databases
Science Direct, Alcorze and Web Of Science have been
consulted principally although specific sources such as the
FAO, MAPA, BEDCA, WRSA and INTERCUN have also been
consulted",
}