QUALITY OF PATTIES PREPARED FROM CHICKEN AND RABBIT MEAT

Patties prepared from the meat of chickens and of three broiler breeds of rabbit, i.e. Soviet Chinchilla (S.C.), White Giant (W.G.) and Blac k Brown (B.B.) were evaluated on day 0 (fresh), after 7 days of refrig erated storage (4 +/-1 degrees C) and after 30 days of frozen storage (-18 +/-2 degrees C) for their physico-chemical, microbiological and o rganoleptic characteristics. The pH values of the emulsion and the coo king yield were significantly (P < 0.05) higher in the chicken patties than in the rabbit ones. The chicken patties showed significant (P < 0.05) shrinkage in diameter but increase in height as compared with pa tties prepared from rabbit meat. Chicken emulsion and patties had sign ificantly (P < 0.05) higher moisture and protein contents but signific antly (P < 0.05) lower fat contents than rabbit emulsion and patties. No significant difference was found in microbiological and organolepti c quality between the meat patties. Patties stored at refrigerated and frozen temperatures, however, had significantly (P < 0.05) low scores for organoleptic characteristics and high scores in microbial loads.