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Development of Functional Rabbit Meat Nuggets Fortified with Moringa oleifera: A Novel Approach to Improve Nutritional and Storage Stability

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Moringa oleifera supplementation improved nutritional content of rabbit meat nuggets significantly.
Microbial load decreased from 62.17 CFU x 103/g in control to 31.88 CFU x 103/g in treated nuggets.
Storage stability assessment showed notable changes in moisture and texture over 20 days.
Sensory evaluation indicated high acceptability for nuggets supplemented with 1% Moringa oleifera.

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Supplementing rabbit meat nuggets with Moringa oleifera enhanced nutritional value and reduced microbial load.

Munir et al. (2025) studied this question.

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