EI Compendex Source List（2022年1月）
EI Compendex Source List（2020年1月）
EI Compendex Source List（2019年5月）
EI Compendex Source List（2018年9月）
EI Compendex Source List（2018年5月）
EI Compendex Source List（2018年1月）
中国科学引文数据库来源期刊列
CSSCI(2017-2018)及扩展期刊目录
2017年4月7日EI检索目录（最新）
2017年3月EI检索目录
最新公布北大中文核心期刊目录
SCI期刊（含影响因子）
论文范文
1. Introduction The exponential growth of human population in developing nations has stimulated the demand for meat. In 2006, it was estimated that there would be a deficit of red meat from cattle, camel, and sheep by 2016 [1]. This corresponds with global projections whereby, by 2020, meat consumption by developing nations is expected to expand from 52% currently to 63% of total meat consumption worldwide [2]. Owing to their rapid reproduction, rabbits have the potential to offer the much-needed alternative source of proteins and meet the anticipated deficits. Domesticated rabbits can therefore be used as an alternative source of dietary protein these nations [3]. Despite of the potential, only a few meat processors have focused on introducing processed rabbit meat products for the consumers [4]. The processed rabbit meat products (e.g., meat patties and sausages) available currently are made from coarsely ground meat [5]. Traditional coarse-ground sausages manufactured from rabbit meat have not gained much interest in marketplace [5]. As a result, the demand for the meat continues to be low [6]. Value addition to the rabbit meat products not only provides the much-needed nutritional components, but can increase consumer convenience through decreasing preparation time, minimising preparation steps, and eliminating risks from the kitchen [7, 8]. Some of the risks include introduction of bones to food during preparation because rabbit bones tend to produce bone fragments more easily if compared with pork, beef, and poultry [5]. Introduction and success of novel rabbit meat products bring new challenges for meat processors because of more dynamic, complex, and differentiated demands of modern consumer along with emphasis on quality foods that are rich in sensory and organoleptic properties and also convenient [9, 10]. Flavour and colour changes are important organoleptic factors for the success of processed meat products [7]. The effect of processing meat products from other species on some of the above-mentioned properties has been investigated in detail [11–14]. However, despite the understanding of the influence of rabbit meat processing on some of these properties, there is a paucity of studies that have investigated this topic in detail [4, 5]. In novel meat product processing, optimum utilisation of several protein sources of animal origin require information on their relevant functional properties. This serves several purposes. Firstly, it provides greater flexibility in choice of raw material. Secondly, it facilitates modern meat processing. Finally, it supports designing of mathematical model-based formulations. All these ensure optimum function, flavour, and nutritional balance. Therefore, the present study was aimed at understanding the interactions of nutritional, textural, and sensory properties in rabbit sausages for optimum utilisation of rabbit meat in novel meat products. 
|
|
|
