Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

This study investigated the effect of five different cooking methods (boiling, oven-roasting, grilling, pan-frying and microwave) on the topographical changes, fatty acids (FAs) profile, fat oxidation, physicochemical characteristics, microbial quality, and sensory attributes of rabbit meat. Among the cooking methods, boiling and pan-frying exhibited significant higher protein, fat and total volatile base nitrogen contents. Additionally, boiling induced the lowest fat oxidation and FAs saturation values, while microwave cooking induced the highest values. Boiling and microwave cooking received the lowest appearance, color and flavor scores, while grilling- and microwave-cooking obtained the highest tenderness and juiciness scores, along with the lowest shear force values. This study is the first concerning the topographical structure of cooked rabbit meat using the scanning electron micrographs, which revealed minimal destructive changes in muscle fibers and connective tissue in pan-fried cooked samples and greatest destructive effect in grilling-cooked samples. Oven-roasting is the best cooking method since it achieved both the health benefits and consumer acceptability.