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Carcass Traits and Meat Quality of Rabbit, Hare, Guinea Pig and Capybara

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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Abstract

There are a number of meat-producing animals, generally classified as unconventional, which have a specific historical background of farming and consumption tradition in some areas of the world. In the perspective of a growing world population and consequent rising meat request, these species have been gaining new attention as useful alternatives to alleviate food insecurity, be exploited in intensive production systems for everyday consumption, and be sold in niche markets for high-income consumers and/or for those paying special attention to the healthiness and the image of the food. In this context, the present chapter deals with some unconventional meat species which already have, or might have in the future, a potential for one of more of the above-mentioned-markets. The focus will be on two Lagomorphs, the European rabbit and the European hare, and on two Rodents species, the guinea pig and the capybara. For these animal species, a brief introduction to contextualize their meaning as meat-producers will be provided, then the existing knowledge about their carcass characteristics and meat quality features will be outlined as well as on those factors that can influence them.

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Authors and Affiliations

  1. Department of Animal Medicine, Production and Health – MAPS, Università degli Studi di Padova, Padova, Italy

    Antonella Dalle Zotte & Marco Cullere

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  1. Antonella Dalle Zotte
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  2. Marco Cullere
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Correspondence to Antonella Dalle Zotte .

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  1. Centro Tecnolóxico da Carne, Ourense, Spain

    José Manuel Lorenzo

  2. Centro Tecnolóxico da Carne, Ourense, Spain

    Paulo E. S. Munekata

  3. Universitat de València, València, Spain

    Francisco J. Barba

  4. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), València, Spain

    Fidel Toldrá

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Dalle Zotte, A., Cullere, M. (2019). Carcass Traits and Meat Quality of Rabbit, Hare, Guinea Pig and Capybara. In: Lorenzo, J., Munekata, P., Barba, F., Toldrá, F. (eds) More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. Springer, Cham. https://doi.org/10.1007/978-3-030-05484-7_7

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