Improving quality and consumer acceptance of rabbit meat: prospects and challenges

Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins, and minerals, which can be further improved through various management, preslaughter, and post-slaughter interventions. Rabbit meat consumption is popular in certain regions of the world. The multidimension...

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Main Authors:	Kumar, Pavan, Sharma, Neelesh, Narnoliya, Lokesh Kumar, Verma, Akhilesh Kumar, Umaraw, Pramila, Mehta, Nitin, Ismail-Fitry, Mohammad Rashedi, Kaka, Ubedullah, Goh, Yong-Meng, Lee, Sun-Jin, Sazili, Awis Qurni
Format:	Article
Language:	en
Published:	Elsevier 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/115063/1/115063.pdf http://psasir.upm.edu.my/id/eprint/115063/ https://www.sciencedirect.com/science/article/pii/S0309174024002377?via%3Dihub
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