Comparison of oven drying with permeable film in substitution to freeze-drying in rabbit meat submitted to chemical analysis
The study compared two meat drying methods, the classical freeze-drying and the oven drying with the introduction of the minced meat into bags made of permeable film of polyetherblockamide (Osmolux). Fourteen hindlegs from rabbits slaughtered at an age of 11 weeks, were deboned, minced and samples were either freeze-dried or oven-dried with Osmolux film. All of the samples were analysed for chemical composition, cholesterol content, and fatty acids (FA) profile. No statistical differences on the studied variables were found between the 2 drying methods. Determination coefficient R2 between the 2 drying methods was high for ash (0.95), dry matter (0.93), ether extract (0.90) contents, while for cholesterol content the R2 was lower (0.74). Relationship between methods were weak for FA with R2 values ranging from 0.57 for polyunsaturated FA, to 0.59 for saturated FA, to 0.69 for monounsaturated FA.