Microbiological, Physiochemical, Proximate and Sensory Attributes of Rabbit Meat Substituted Chevon Patties

The present study was undertaken to utilize and popularize rabbit meat quality nutritionally by substituting it in other popular meat products viz. rabbit meat substituted chevon patties. Chevon and rabbit meat in the ratio of 50:50 were found to be the most suitable for the preparation of rabbit meat substituted chevon patties on the basis of proximate and sensory analysis. Replacement of chevon with rabbit meat resulted in significantly (p<0.05) lower ash and fat percent however significantly (p<0.05) higher in dietary protein and moisture. During refrigerated storage (4±10 C) of rabbit meat substituted at 50% in chevon patties were found acceptable up to 14 days on the basis of physico-chemical (TBA, FFA) and sensory parameters analysis. The total plate count, total psychrophillic count, total coliforms count, total yeast and mould count were also within acceptable limit till 14th day of refrigeration temperature in developed rabbit meat substituted chevon patties. Meat and meat products can be modified by substitution and are considered beneficial for health. The use of rabbit meat and chevon in meat products offers processors the opportunity to improve the nutritional and functional qualities of their meat products.