The nutritional profile and technological properties of rabbit meat

Abstract

The production and consumption of rabbit meat are declining worldwide, even though rabbit meat offers a nutritional profile that satisfies modern consumer aspirations. Consumers are not sufficiently familiar with the dietetic properties of rabbit meat and have prejudices about its consumption. From a nutritional and technological aspect, rabbit meat is suitable for the production of different meat products as well as products with added value. Therefore, this paper highlights the importance of rabbit meat, its nutritional and technological characteristics, and promotes the development of rabbit meat products that, due to their nutritional value, should conquer the market and break consumers’ prejudices.