Effects of transport time and season on aspects of rabbit meat quality

The aim of this study was to determine whether transport times of up to 7 h can have a significant effect on instrumental meat quality traits in rabbits. Spain has very hot summers and cold winters; therefore, we performed replicates in two seasons. To evaluate the effect of transport time and season on rabbit meat quality, we assessed four meat quality parameters: pH, water holding capacity (WHC), texture (compression and Warner–Bratzler analyses), and colour (CIEL*a*b*). We also considered the effect of the position of the animals on the transport vehicle. After slaughter, we analysed steaks of Longissimus dorsi from all transported animals (n = 216). Average pH at 24 h and WHC did not differ significantly between transport time treatments. Position on the vehicle did not influence the measures of meat quality. Transport time had a significant effect on all the meat texture parameters measured by compression, but did not affect shear force or toughness. Transport time influenced a* but not L* or b*. Transport time had much less of an effect on meat quality than time of year; therefore the effect of season appeared to be independent of transport time. Position on the vehicle had no effect on meat quality. Based on our results, we conclude that the transport process can affect instrumental meat quality.