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 org anoleptic characteristics. The pH values of the emulsion and the cooki ng yield were significantly (P<0.05) higher in the chicken patties tha n in the rabbit ones. The chicken patties showed significant (P<0.05) shrinkage in diameter but increase in height as compared with patties prepared from rabbit meat. Chicken emulsion and patties had significan tly (P<0.05) higher moisture and protein contents but significantly (P <0.05) lower fat contents than rabbit emulsion and patties. No signifi cant difference was found in microbiological and organoleptic quality between the meat patties. Patties stored at refrigerated and frozen te mperatures, however, had significantly (P < 0.05) low scores for organ oleptic characteristics and high scores in microbial loads.