| TAZ-TFG-2020-1999 |
Derivados de carne de conejo
Lasala Gil, Marta
Beltrán Gracia, José Antonio (dir.) ; Calanche Morales, Juan Benito (dir.)
Universidad de Zaragoza,
VET,
2020
Producción Animal y Ciencia de los Alimentos department, Tecnología de Alimentos area
Graduado en Ciencia y Tecnología de los Alimentos
Tipo de Trabajo Académico: Trabajo Fin de Grado
Notas: 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
Notas: 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
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trabajos-academicos-universidad-zaragoza > centro > facultad-de-veterinaria
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