Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review

Rabbit (RM) has become a valuable source of nutrients since the 1970s, helping to transform the European food industry into the largest RM producer in the world. However, the RM industry is experiencing a critical period of ethical imbalance. This trend, described as feed conversion ratio, impacts the environmental and financial performance of RM farms, which could lead to an increase production of industrial waste. In addition, the loss of corporate ethical responsibility and sustainable development by RM-oriented companies has further exacerbated the situation. Our objective was to summarize current trends in the RM industry and markets, highlighting possible strengths and weaknesses. This review shows current approaches in sustainable techniques in RM production processes, ethical issue, environmental and processing responsibility of RM producers, as well as social responsibilities and ethical practices of slaughterhouses and RM producers, sustainable environmental practices of slaughterhouses, technological aspects and safety of RM and social drivers in RM market. The analysis of reviewed literature revealed the potential strategies for sustainable RM production.

New insights in improving sustainability in meat production: opportunities and challenges

Treating livestock as senseless production machines has led to rampant depletion of natural resources, enhanced greenhouse gas emissions, gross animal welfare violations, and other ethical issues. It has essentially instigated constant scrutiny of conventional meat production by various experts and scientists. Sustainably in the meat sector is a big challenge which requires a multifaced and holistic approach. Novel tools like digitalization of the farming system and livestock market, precision livestock farming, application of remote sensing and artificial intelligence to manage production and environmental impact/GHG emission, can help in attaining sustainability in this sector. Further, improving nutrient use efficiency and recycling in feed and animal production through integration with agroecology and industrial ecology, improving individual animal and herd health by ensuring proper biosecurity measures and selective breeding, and welfare by mitigating animal stress during production are also key elements in achieving sustainability in meat production. In addition, sustainability bears a direct relationship with various social dimensions of meat production efficiency such as non-market attributes, balance between demand and consumption, market and policy failures. The present review critically examines the various aspects that significantly impact the efficiency and sustainability of meat production.

Rabbit meat trade of major countries: regional pattern and driving forces

In in the last 60 or so years, the global rabbit industry has been growing steadily. This paper studies the global rabbit meat trade by focusing on trade growth and regional pattern. First, rabbit meat productionand regional structure are introduced, as the basis of trade. Then, the global rabbit meat trade is studied in detail, including trade growth, regional structural changes, comparative advantages and competitiveness of major countries. Finally, a gravity model is built to test major factors affecting the rabbit meat trade andexplore the driving forces behind the trade. The data come from different channels, including the Food and Agriculture Organization of the United Nations, World Bank, the World Trade Organization and related government statistics. The results show that: (1) Over the past 60 yr, the global rabbit industry has achieved great progress. In the first half of the period, rabbit meat was mainly produced in Europe; then, rabbit meat production in Asia increased steadily and rapidly in the second half period, while European production decreased continuously. (2) The rabbit meat trade had been increasing for about 20 yr from 1961 to 1979, after which it fluctuated for another 20 yr. However, since 2001 it has been stable around an average level of 37 thousand tonnes, with only minor fluctuation. The trade pattern is currently from Asia (mainly China) and South America (mainly Argentina) to European countries. In 2018, the top 5 export destinations were Germany, Belgium, Italy, Portugal and France (3). Hungary and Argentina have been two strong competitorsin the last two decades, while Spain and Belgium are two new and promising countries in the rabbit meat trade. Now China no longer has comparative advantages in the rabbit meat trade (4). The gravity model results show that rabbit meat trade is mainly driven by demand. Countries with a high Gross Domestic Product tend to increase their imports more, but decrease their exports. Countries with higher populations export more rabbit meat but import less. Common language and contiguity of two countries have significant impacts on rabbit meat trade. Based on the above results, some suggestions and policy implications are provided. Rabbit farmers or processing companies should pay more attention to domestic consumers or neighbouring countries to survey potential markets; traders should explore more markets in order to reduce the degree of trade concentration and lower risks. Governments should popularise the nutritional knowledge of rabbit meat to encourage people (especially young people) to consume more healthy rabbit meat instead of pork, with a view to reducing obesity or other heart diseases, etc.

Production and characterization of gelatin from rabbit bone as bioplastics material by acid pre-treatment

This study aims to find out the effect of hydrochloric acid curing concentration on the characteristics of rabbit bone gelatin and determine the level of hydrochloric acid concentration for the soaking process to produce the best characteristics of rabbit bone gelatin. The material used was 50 kg of Rex rabbit bones obtained from rabbit farms, HCl 4, 5 and 6% and distilled water. The rabbit skin was soaked in hydrochloricacid (4, 5 and 6%) for 4 d as treatment and replicated three times. Gelatin extraction was performed three times at temperatures of 65, 75 and 85°C for 4 h each time and the results obtained were filtered through filter paper. The filtrate was concentrated at 50°C for 5 h. The concentrated filtrate was then poured into a tray before drying in an oven at 50°C until dry. Milling was carried out until it became gelatin powder. This study used a completely randomised design with a unidirectional pattern, and if there was a significant difference, continued with Duncan’s multiple range test. The results showed that the rabbit bone gelatin yield was between 6.18-8.52%, moisture 8.08-8.45%, ash content 8.15-10.93%, pH 3.85-4, protein content 57.09-62.84%, fat content 0.04-0.27%, gel strength 74.47-129.09 bloom, viscosity 3.06-4.26 cP, thick point 10-12°C, melting point 33-35°C and the molecular weights were 85, 120, and 212.5 kDa. The characteristics of rabbit bone gelatin still meet the Standar Nasional Indonesia gelatin range. Curing treatment with 6% HCl gave the best gelatin characteristics.

Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers

The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four different formulations of burgers (n = 180 in total) were tested as control samples (only meat, C), burgers with garlic powder (at 0.25%, G), burgers with salt (at 1.00%, S) and burgers with both garlic powder and salt (0.25% and 1.00%, respectively, GS). As results, it was highlighted that garlic powder and salt addition significant affected pH, water holding capacity and some colour parameters of burgers. In particular, salt affected the pH of the raw burgers, leading to lower values that partially influenced all the colour parameters with higher a* values of S burgers. The mix of garlic powder and salt (GS burgers) showed mixed effects even if more closed to the G burgers than S ones. Salt expressed its properties of binding water molecules reducing drip and cooking losses in S and GS burgers. No variations in microbial loads were highlighted in relation to the formulations. Storage time affected all the parameters, highlighting a deterioration of the burgers’ quality and an increase of the microbial loads.

Effects of garlic powder and salt additions on fatty acids profile, oxidative status, antioxidant potential and sensory properties of raw and cooked rabbit meat burgers

Rabbit burgers were evaluated for fatty acids profile, oxidative status, antioxidant potential and sensory during storage time of seven days at 4 °C. The aim of the research study was to evaluate if a common culinary spice as garlic could overcome the controversy effects of salt (mostly related to a pro-oxidant effect). Therefore, four formulations were made: only meat (control, C) meat added with garlic powder at 0.25% (G), meat added with salt at 1.00% (S) and meat added with garlic powder (0.25%) and salt (1.00%) (GS). As results, it was highlighted that garlic powder was not capable to reduce significantly the negative effect related to the salt addition. Salt induced different modifications to burgers leading to a more liked product due to its properties to enhance sensory characteristics, on the other hand, induced different oxidation processes that could decrease the nutritional value. Further studies are needed to better elucidate if different garlic products/concentrations could apport higher beneficial effects.

Rabbit meat in need of a hat-trick: from tradition to innovation (and back)

Consumption of rabbit meat traces back to the ancient civilizations that prospered around the Mediterranean. Due to their small size, rabbits have mostly been included in traditional meals for direct consumption, with little historical urgency to develop preservation methods. Therefore, rabbit-based dishes are widespread throughout Europe, but few processed products are found. Despite its longstanding culinary value, an overall decline in the consumption of rabbit meat is discernible. As for all meat, this is related to a complex assemblage of contemporary anxieties about health, animal welfare, and the environment. Also, specific categorial dynamics are at play because rabbits have superimposed roles (e.g., livestock, game, vermin, and pets). For instance, their aspect of cuteness seems to interfere with their acceptability as a food. To counter the declining consumption of this valuable meat, reassuring discourses are required to point out its historical merit in health and culture ("story meat"). Also, its distinctive sensorial traits, nutritional profile, and technological properties should be valorized.