Rabbit meat is characterized by excellent nutritive and dietetic
properties associated with high protein content, high essential
aminoacid levels,low lipid content and high (60%of thetotal)unsat-
urated fatty acid (UFA) and polyunsaturated fatty acid (PUFA) con-
tents (
Dalle Zotte, 2002
); therefore, it is a useful food in human
diets. However, rabbit meat is susceptible to lipid oxidation and
tends to produce an off-
fl
avor more than other meat products, and
consequently, the use of rabbit meat in processed products is very
limited