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Introduction. Rabbit meat has a high nutritional value, but its texture, toughness, and color impact consumers’ purchasing decisions, therefore making an improvement is desirable. Objective. To perform a physical, chemical, and microbiological characterization of rabbit (Oryctolagus cuniculus) meat and determine the effect of CaCl2 application on its quality. Materials and methods. In San José, Costa Rica, between January and September 2015, pieces of rabbit thigh marinated and unmarinated with CaCl2, cooked and uncooked, were analyzed both at initial time and after five days of storage. A complete proximal analysis and microbiological plating tests, pH measurement, drip loss determination, and color and texture measurement were performed. Results. The meat had a moisture content of 75.3 %, 2.8 % fat, 21.1 % protein, and 0.8 % ash. The proteins were distributed as 54.8 % sarcoplasmic, 35.1 % myofibrillar, and 10.1 % (SD=1.05) stroma. There were no significant differences in pH measurements. An initial load of psychrophilic organisms from abiotic sources was found. Regarding drip loss, unmarinated meat had a value of -1.0±0.7 %, and marinated meat had value of -0.1±0.6 %. The addition of CaCl2 produced a whiter meat; but after cooking, it had a more yellow color. No significant differences were found in tenderness when CaCl2 was added. Conclusions. The quality of the rabbit meat obtained was comparable to that reported in the literature. The addition of CaCl2 by marinating had no effect on the overall quality of rabbit meat under the conditions of the present study., Caracterización fisicoquímica y microbiológica de carne de conejo “Nueva Zelanda” y efecto del marinado con CaCl21Physicochemical and microbiological characterization of “New Zealand” rabbit meat and effect of marinating with CaCl2JavierHerrera-Stanziola2, AlejandroChacón-Villalobos3, María Lourdes Pineda-Castro4© 2023 Agronomía Mesoamericana es desarrollada en la Universidad de Costa Rica bajo una licencia Creative Commons Atribución-NoComercial-SinDerivar 4.0 Internacional. Para más información escriba a pccmca@ucr.ac.cr o pccmca@gmail.comResumenIntroducción. La carne de conejo tiene un alto valor nutricional, pero su textura, dureza y color impactan la decisión de compra de los consumidores, por ello su mejora es deseable. Objetivo. Realizar una caracterización física, química y microbiológica de la carne de conejo (Oryctolagus cuniculus) y determinar el efecto de la aplicación de CaCl2 sobre la calidad de la misma. Materiales y métodos. En San José, Costa Rica, entre enero y septiembre, 2015, se analizaron piezas de muslo de conejo marinadas y sin marinar con CaCl2, cocinadas y sin cocinar, tanto al momento inicial como después de un almacenamiento de cinco días. A estas se les efectuó un análisis proximal completo y pruebas de plateo microbiológico, medición de pH, determinación de la pérdida de agua por goteo y medición del color y textura. Resultados. La carne presentó una humedad de 75,3 %, 2,8 % de grasa, 21,1 % de proteína y 0,8 % de cenizas. Las proteínas se distribuyeron en 54,8 % sarcoplasmáticas, 35,1 % miofibrilares y 10,1 % (DE=1,05) del estroma. No hubo diferencias significativas en mediciones del pH. Se encontró una carga inicial de organismos psicrófilos provenientes de fuentes abióticas. En cuanto a la pérdida de agua por goteo, la carne sin marinar tuvo un valor de -1,0±0,7 %, y de -0,1±0,6 % marinada. La adición de CaCl2 produjo una carne más blanca; sin embargo, después de la cocción, presentó un color más amarillo. No se encontraron diferenci

The theoretical analysis and research of cultural activities have been limited, for the most part, to the study of the role the public sector plays in the funding and support of nonprofit Arts organizations. The tools used to evaluate this intervention follow a macroeconomic perspective and fail to account for microeconomic principles and assumptions that affect the behavior of these organizations. This dissertation describes through conceptual models the behavior of the agents involved in the artistic process and the economic sectors affected by it. The first paper deals with issues related to economic impact studies and formulates a set of guidelines that should be followed when conducting this type of study. One of the ways to assess more accurately the impact culture has in a community is by assuming that artists can re-create the public space of a blight community and get it ready for a regeneration process. The second paper of this dissertation assumes just that and explains in detail all the cultural, political, economic and sociological interactions that are taking place in the Arts-led regeneration process in Miami Beach, Florida. The paper models the behavior of these agents by indicating what their goals and decision process mechanisms are. The results give support to the claim that the public space artists create in a city actually stimulate development. The third paper discusses the estimation of a demand function for artistic activities, specifically the New World Symphony (NWS) located in Miami Beach, Florida. The behavior of the consumers and producers of NWS' concerts is modeled. The results support the notion that consumers make their decisions based, among other things, on the perceived value these concerts have. Economists engage in the analysis of the effects of cultural activities in a community since many cities rely on them for their development. The history of many communities is not told by their assembly lines and machinery anymore but by