Use of rabbit meat for special nutrition products
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In the technology of meat products, a special niche belongs to the use of rabbit meat. The high nutritional and biological value of rabbit meat is determined, first of all, by the significant protein content (about 21.0%). The aim of the research was to develop chopped semi-finished products based on rabbit meat using dietary fiber from pumpkin and carrot. Pumpkin surpasses many other vegetables in terms of the content of biologically active substances.
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Moskalyuk, O. Use of rabbit meat for special nutrition products / O. Moskalyuk, O. Haschuk, B. Yermolychev // Youth scientific achievements to the 21st century nutrition problem solution : book of abstract 91st International scientific conference of young scientist and students, April 7–11, 2025. – Kyiv : NUFT, 2025. – Part 1. – Pp. 205.