Improving quality and consumer acceptance of rabbit meat: prospects and challenges
Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimension...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115063/ http://psasir.upm.edu.my/id/eprint/115063/1/115063.pdf |
| _version_ | 1848866674353111040 |
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| author | Kumar, Pavan Sharma, Neelesh Narnoliya, Lokesh Kumar Verma, Akhilesh Kumar Umaraw, Pramila Mehta, Nitin Ismail-Fitry, Mohammad Rashedi Kaka, Ubedullah Goh, Yong-Meng Lee, Sun-Jin Sazili, Awis Qurni |
| author_facet | Kumar, Pavan Sharma, Neelesh Narnoliya, Lokesh Kumar Verma, Akhilesh Kumar Umaraw, Pramila Mehta, Nitin Ismail-Fitry, Mohammad Rashedi Kaka, Ubedullah Goh, Yong-Meng Lee, Sun-Jin Sazili, Awis Qurni |
| author_sort | Kumar, Pavan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimensional role of rabbits as pet, pest, and laboratory animals, lack of proper knowledge among consumers towards the nutritive value of rabbit meat, animal welfare, and ethical issues, sustainable potential, undeveloped marketing, and processing chain, and price parity with available cheap meat and non-meat alternatives, are some constraints in the rabbit meat production. Increasing awareness of the nutritive value, positive health effects of rabbit meat consumption and production chain, development of processed meat products, and proper animal welfare compliance in rabbit production could improve consumer acceptance. The present manuscript reviewed various factors that affect the meat quality and consumer acceptance of rabbit meat for a more sustainable and viable source for global meat supply. |
| first_indexed | 2025-11-15T14:24:21Z |
| format | Article |
| id | upm-115063 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:24:21Z |
| publishDate | 2025 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1150632025-03-12T04:04:25Z http://psasir.upm.edu.my/id/eprint/115063/ Improving quality and consumer acceptance of rabbit meat: prospects and challenges Kumar, Pavan Sharma, Neelesh Narnoliya, Lokesh Kumar Verma, Akhilesh Kumar Umaraw, Pramila Mehta, Nitin Ismail-Fitry, Mohammad Rashedi Kaka, Ubedullah Goh, Yong-Meng Lee, Sun-Jin Sazili, Awis Qurni Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimensional role of rabbits as pet, pest, and laboratory animals, lack of proper knowledge among consumers towards the nutritive value of rabbit meat, animal welfare, and ethical issues, sustainable potential, undeveloped marketing, and processing chain, and price parity with available cheap meat and non-meat alternatives, are some constraints in the rabbit meat production. Increasing awareness of the nutritive value, positive health effects of rabbit meat consumption and production chain, development of processed meat products, and proper animal welfare compliance in rabbit production could improve consumer acceptance. The present manuscript reviewed various factors that affect the meat quality and consumer acceptance of rabbit meat for a more sustainable and viable source for global meat supply. Elsevier 2025-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115063/1/115063.pdf Kumar, Pavan and Sharma, Neelesh and Narnoliya, Lokesh Kumar and Verma, Akhilesh Kumar and Umaraw, Pramila and Mehta, Nitin and Ismail-Fitry, Mohammad Rashedi and Kaka, Ubedullah and Goh, Yong-Meng and Lee, Sun-Jin and Sazili, Awis Qurni (2025) Improving quality and consumer acceptance of rabbit meat: prospects and challenges. Meat Science, 219. art. no. 109660. pp. 1-22. ISSN 0309-1740; eISSN: 1873-4138 https://www.sciencedirect.com/science/article/pii/S0309174024002377?via%3Dihub 10.1016/j.meatsci.2024.109660 |
| spellingShingle | Kumar, Pavan Sharma, Neelesh Narnoliya, Lokesh Kumar Verma, Akhilesh Kumar Umaraw, Pramila Mehta, Nitin Ismail-Fitry, Mohammad Rashedi Kaka, Ubedullah Goh, Yong-Meng Lee, Sun-Jin Sazili, Awis Qurni Improving quality and consumer acceptance of rabbit meat: prospects and challenges |
| title | Improving quality and consumer acceptance of rabbit meat: prospects and challenges |
| title_full | Improving quality and consumer acceptance of rabbit meat: prospects and challenges |
| title_fullStr | Improving quality and consumer acceptance of rabbit meat: prospects and challenges |
| title_full_unstemmed | Improving quality and consumer acceptance of rabbit meat: prospects and challenges |
| title_short | Improving quality and consumer acceptance of rabbit meat: prospects and challenges |
| title_sort | improving quality and consumer acceptance of rabbit meat: prospects and challenges |
| url | http://psasir.upm.edu.my/id/eprint/115063/ http://psasir.upm.edu.my/id/eprint/115063/ http://psasir.upm.edu.my/id/eprint/115063/ http://psasir.upm.edu.my/id/eprint/115063/1/115063.pdf |