Research on the Processing Technic of Snack Rabbit Meat Slice

The experiment added common sow thistle as the main ingredient to the rabbit meat, and prepare preserved snack rabbit meat slice. Optimized the processing process conditions through a single-factor test, and determined the best process parameters by examining the indicators of product sensory evaluation, texture characteristics, moisture content and production yield. The results showed that the mass ratio of rabbit to chicken, the amount of common sow thistle, glutamine transaminage, and ovalbumin significantly affect the sensory evaluation, hardness, chewiness, and elasticity. The rabbit meat slice was processed under 0.4% addition of common sow thistle. The mass ratio of rabbit to chicken 2:1, 0.4% addition of glutamine transaminage, and 4% addition of ovalbumin, which got the higher sensory score under these conditions. The products had a strong loquat flavor and barbecue aroma, sweet and a little salty, which can provide a reference basis for the production and processing of snack rabbit preserved meat.