Impiego della marinatura per la valorizzazione delle carni di coniglio

A study was conducted to determine the effects of marination use and marination solutions (containing sodium tripolyphosphate, sodium carbonate or sodium bicarbonate) on rabbit meat quality traits. The pH, colour (L*a*b*), drip losses, cooking losses and shear force were measured on a total of 48 L. lumborum muscles. Irrespective of the type of solution, marination allowed to reduce cooking loss (18.4 vs. 20.0%; P