title: Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysis.
abstract: Meat from rabbits reared either according to a standard (STAND) or a high quality norm (LABEL) or a low growth breeding (RUSSE) system were submitted to a sensory evaluation and to a large set of physicochemical measurements (weight of retail cuts, colour parameters, ultimate pH, femur flexure test, Warner-Bratzler shear test, water holding capacities and cooking losses). STAND rabbit meat exhibited the most juicy meat in back and in leg (p<0.01). Leg tenderness significantly decreased (p<0.001) in the rank order STAND>LABEL>RUSSE. Canonical correlation analysis showed strong correlations between physicochemical and sensory variables (R(2)=0.73 and 0.68 between the two first pairs of canonical variates). Especially, sensory tenderness and WB shear test variables assessed on raw longissimus muscle (LL) were correlated. Fibrous attribute in back was correlated with cooking loss in LL. When analysed separately only RUSSE rabbits exhibited the same relations between variables as those calculated in whole dataset.
authors: INRA, Université de Toulouse, UMR 1289, Tissus Animaux, Nutrition, Digestion, Ecosystème et Métabolisme, Chemin de Borde-Rouge, Auzeville, BP 52627, F-31326 Castanet-Tolosan Cedex, France; INPT-ENSAT, F-31326 Castanet-Tolosan Cedex, France; ENVT, F-31076 Toulouse Cedex 3, France.
authors: Sylvie
authors: S
authors: Combes
authors: Ignacio
authors: I
authors: González
authors: Sébastien
authors: S
authors: Déjean
authors: Alain
authors: A
authors: Baccini
authors: Nathalie
authors: N
authors: Jehl
authors: Hervé
authors: H
authors: Juin
authors: Laurent
authors: L
authors: Cauquil
authors: Béatrice
authors: B
authors: Gabinaud
authors: François
authors: F
authors: Lebas
authors: Catherine
authors: C
authors: Larzul