Acceptance of ham and sausages from rabbit meat

Abstract

To evaluate of the acceptance level of ham and sausage from rabbit meat produced in a pilot plant was the objective of the present work. The common formulation of pork meat products was used in sausage and in a ham was designed a different formula. A test of acceptance level with 140 trials was realized. The products were evaluated as -I like it moderately- in the hedonic scale. The surveys to the consumers showed that the products had a good acceptance. It concluded that the products can put on for sale, offering novel, light fat products and with high nutritional value.