Comparison of Acceptance and Preference between Rabbit Burgers and other Lean Meat Burgers by Young Consumers

Burgers are proposed as ideal to increase rabbit meat consumption among young people, in a context in which it is declining in several countries. This study compared the acceptance and preference of commercial rabbit burgers with those of pork, chicken and turkey by means of an untrained panel of 45 Spanish young consumers (23.5 years; 55.6% men). A first trial evaluated on cooked burgers: a) acceptance of organoleptic characteristics and overall assessment, using a 9-point hedonic scale, and b) order of preference of burgers (1st to 4th position). Overall acceptance and sensory attributes evaluation, except for texture (6.9 points in rabbit burger), differed between cooked burgers. The odour was better valued in the cooked rabbit (6.8 points) and turkey burgers, and the worst in the pork burger, with the chicken one being intermediate. The colour, appearance, juiciness, and overall acceptance of the cooked rabbit (6.5, 6.8, 6.9, and 7.1 points, respectively), pork and turkey burgers were valued better than that of chicken burger. The flavour of the cooked rabbit (7.2 points) and turkey burgers was better accepted than those of pork and chicken burgers. The elasticity of the cooked rabbit (6.6 points) and pork burgers was valued better than that of chicken, with that of turkey burger being intermediate. Cooked turkey burger was preferred in first position, followed by the rabbit (second position; 2.27 average order) and pork burgers, while the chicken burger was ranked last. A second trial evaluated on raw burgers: a) acceptance of colour and visual appearance, and b) order of preference of burgers. Colour of the raw turkey burger was valued better and the worst was the chicken burger, with raw rabbit and pork burgers being intermediate. Visual evaluation of appearance scored best for raw turkey, rabbit, and pork burgers and worst for chicken one. Visual appearance of the raw turkey burger was ranked in first position, followed by the rabbit and pork burgers, while the raw chicken burger was ranked last. In both trials, consumer gender did not influence in any case, and there was no interaction with cooked hamburger type. In conclusion, rabbit burger is rated at the same level as pork and turkey burgers and better than chicken burgers, showing potential to promote rabbit meat consumption among young people.