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  • Title: Effect of nano-scaled rabbit bone powder on physicochemical properties of rabbit meat batter.
    Author: Li S, He Z, Li H.
    Journal: J Sci Food Agric; 2018 Sep; 98(12):4533-4541. PubMed ID: 29485183.
    Abstract:
    BACKGROUND: To explore a new method of deep processing and to improve the value of rabbit bone, we prepared a nano-scaled rabbit bone powder by dry ball milling and compared the effect of different particle sizes of rabbit bone powder [fine-scaled (236.01 ± 5.99 μm), superfine-scaled (65.92 ± 1.71 μm), nano-scaled (502.52 ± 11.72 nm)] on the nutritional characteristics, pH, color, water-holding capacity, textural and rheological attributes of rabbit meat batter. RESULTS: The rabbit bone powder significantly affected nutritional characteristics of meat batters; in particular, the contents of calcium were increased, regardless of particle size. Additionally, the rabbit meat batter, which contained 20 g kg-1 nano-scaled rabbit bone, had the lowest centrifugal and cooking losses among the treatments. CONCLUSION: Based on the textural and rheological attributes of the rabbit meat batters, the addition of 20 g kg-1 nano-scaled rabbit bone was the best treatment. This represents an important finding with respect to the deep processing of rabbit bone in the rabbit meat industry. © 2018 Society of Chemical Industry.
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