Cooked-Emulsified Rabbit Meat Sausages: A Potential Solution to Increase Rabbit Meat Consumption

The aim of this research was to develop cooked-emulsified rabbit meat sausages with or without reduced fat content and to assess the impact of completely replacing rabbit adipose tissue with inulin on the sausage quality and acceptability, while also considering sustainability aspects. Accordingly, two groups of rabbit meat sausages were produced: the RM group (rabbit meat sausages with regular fat content) and the RMI group (rabbit meat sausages with added inulin as a fat substitute). Additionally, two control groups were included: the P group (pork sausages with regular fat content) and the PI group (pork sausages with added inulin as a substitute for back fat). Chemical, microbiological, and sensory analyses were conducted, along with instrumental color and texture determination of the experimental sausages. In terms of chemical composition, rabbit meat sausages had significantly higher moisture content (P<0.05), similar protein content (P>0.05), and significantly lower fat content (P<0.05) compared to their pork counterparts. TVC and LAB counts significantly increased during storage across all experimental groups (P<0.05), while sulfite-reducing clostridia, Salmonella spp., and Listeria monocytogenes were not detected. Rabbit meat sausages exhibited similar lightness and yellowness (P>0.05) but had a significantly lower redness value than pork sausages (P<0.05). In terms of textural parameters, rabbit meat sausages had significantly lower values for hardness, gumminess, and chewiness than their pork equivalents (P<0.05).There was no significant difference in total sensory scores between rabbit meat sausages and pork sausages throughout the analysed period (P>0.05). In conclusion, the formulation of RMI sausages has an advantage over the RM formulation in terms of technological and nutritional aspects.