Rabbit (Oryctolagus cunicus) Nuggets
Keywords:
Alternative source of protein, Nuggets, Rabbit, Rabbit meatAbstract
This study aimed to determine the acceptability of rabbit nuggets in three different formulations, as perceived by evaluators. The findings revealed that rabbit nuggets had a golden-brown appearance, a slightly rabbit meat aroma, a slightly meat flavor, and a moderately tender texture, which were generally well-liked by the evaluators. While there were no significant differences in appearance and texture across the three formulations, the study found significant differences in aroma and taste. Formulation A was the most preferred, followed by Formulation B and Formulation C. These results provide valuable insights for product development and optimization, suggesting that rabbit meat can be a sustainable alternative to traditional protein sources. The study also highlights the potential for incorporating rabbit meat into processed food products, such as nuggets, to diversify protein intake and promote food security. Recommendations include encouraging the use of alternative protein sources like rabbit meat in food technology education and product development, as well as further research on the nutritional and health benefits of rabbit meat.
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