Cooked-emulsified rabbit meat sausages: a technological challenge or sustainable solution?

Branko Suvajdžić; Nikola Čobanović; Nevena Grković; Ivan Vićić; Branislav Vejnović; Petar Sikimić; Dragan Vasilev

doi:10.18485/meattech.2025.66.3.35

Branko Suvajdžić University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7161-104X
Nikola Čobanović University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-2650-6272
Nevena Grković University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-0205-3531
Ivan Vićić University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Serbia https://orcid.org/0000-0001-8762-2811
Branislav Vejnović University of Belgrade, Faculty of Veterinary Medicine, Department of Economics and Statistics, Belgrade, Serbia https://orcid.org/0000-0002-6328-7446
Petar Sikimić University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0001-8437-8152
Dragan Vasilev University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-4066-5731

DOI: https://doi.org/10.18485/meattech.2025.66.3.35

Keywords: rabbit meat, technological properties, cooked-emulsified sausages

Abstract

Rabbit meat is characterized by a high content of biologically valuable proteins, low levels of fat, cholesterol, and sodium, appreciable quantities of n‑6 and n‑3 polyunsaturated fatty acids (PUFAs), and substantial amounts of B-complex vitamins, particularly vitamin B12. Given its favorable nutritional profile, rabbit meat is well-suited for the formulation of cooked-emulsified sausages, particularly those with added value aimed at health-conscious consumers. From a technological standpoint, rabbit meat possesses specific characteristics that can be an advantage or challenge in the production of cooked-emulsion sausages. Therefore, this paper highlights the technological characteristics of rabbit meat and considers its suitability for the production of cooked-emulsified sausages.