1. Effects of transport time and season on aspects of rabbit meat quality q
G.A. Marı´a *, T. Buil, G. Liste, M. Villarroel, C. San˜udo, J.L. Olleta
Department of Animal Production and Food Science, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain
Received 24 March 2005; received in revised form 18 May 2005; accepted 10 October 2005
Abstract
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.
Ó 2005 Elsevier Ltd. All rights reserved.
Keywords: Rabbit; Meat quality; Transport time; pH; Colour; Texture
1. Introduction
The chain of events involved in transport can induce
stress in rabbits, and affect some aspects of meat quality
(Jolley, 1990). Little is known about the effect of transport
on the texture and colour of rabbit meat. In studies that
consider ante-mortem effects on meat quality, one of the
most commonly measured parameters is ultimate meat
pH. Even travelling short distances can reduce live weight
(shrinkage), decrease glycogen reserves, and increase meat
temperature (Jolley, 1990), although changes in ultimate
pH do not invariably reflect these effects. The relationship
between initial muscle glycogen content and ultimate pH is
linear only at very low levels of glycogen (Purchas & Aun-
gsupakorn, 1993). Thus, glycogen concentrations may not
decrease enough to have a substantial effect on ultimate
pH, especially when the animals can recover during lairage.
There are changes in meat texture and colour in response to
ante-mortem stress (Gregory, 1998). Transport time has
been considered one of the critical points affecting animal
welfare during transport from the farm to the abattoir
(Buil, Maria, Villarroel, Liste, & Lopez, 2004). It is unclear
whether journey duration affects meat quality, particularly
in commercial rabbits, for which little information is avail-
able. Transportation can increase the ultimate pH and
darkness of meat (Masoero, Riccioni, Bergoglio, & Napo-
litano, 1992), but can improve meat tenderness (Xiccato,
Paragini-Bini, & Carazzolo, 1994) and enhance the sensory
qualities of rabbit meat by making it more tender and juicy
(Dalle Zotte, 2002). The manner in which transport can
influence meat quality warrants further investigation. In
this study, we determined whether transport times (either
1 or 7 h) and position on the transport vehicle have a sig-
nificant effect on instrumental meat pH, texture, and colour
in two seasons (summer and winter).
0309-1740/$ - see front matter Ó 2005 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2005.10.012
q
Funded by CICYT Ministry of Science and Technology of Spain.
Project AGL 2002-01346 COTRANS.
*
Corresponding author. Tel.: +34 976 762490; fax: +34 976 761612.
E-mail address: levrino@posta.unizar.es (G.A. Marı´a).
URL: http://www.unizar.es (G.A. Marı´a).
www.elsevier.com/locate/meatsci
Meat Science 72 (2006) 773–777
MEAT
SCIENCE

2. 2. Materials and methods
The instrumental meat quality of 216 commercial rab-
bits was assessed (36 animals per treatment). The animals
were transported by road (along with non-target animals),
for 1 or 7 h in either winter or summer. The transportation
study was performed on three days in January–February
(average outside temperature, AOT = 11 °C) and in
June–July (AOT = 28 °C) over three consecutive weeks
(i.e., three replicates for each treatment). Every 5 min, aver-
age temperature during transport was measured using a
TestoÒ
thermometer located at the level of the subjects.
Three main effects were considered: transport time, season,
and position on the truck (top, middle or bottom) in a
multi-floor cage rolling stand (MFRS). The stocking rate
during transport was 360 cm2
per animal (cage
size = 57 · 57 · 25 cm). The overall capacity of the truck
was 2400 rabbits. At midday, following 3 h of lairage time
housed in MFRS, the rabbits were slaughtered. Average
carcass weight (means ± SD) was 1192.50 ± 121 g. Car-
casses were chilled under commercial conditions for 24 h
(average weight after chilling = 1175.26 ± 120 g). The meat
pH was measured at 24 h post-mortem (next day) in the
lumbar region (M. Longissimus dorsi lumborum) using a
Crison 507 electrode. Meat colour was measured using a
MINOLTA portable chromameter (model CR-200b) using
the Commission Internationale de LÕEclairage system.
Measurements were taken from the surface of a slice of
Longissimus dorsi from each animal. Slices were freshly
cut at 24 h post-mortem and measured after 24 h blooming.
Without touching the sample, we placed each slice on indi-
vidual plastic foam trays and wrapped them with an O2-
permeable film at 4 °C. The colour was expressed as colour
coordinates L* (lightness), a* (redness), and b* (yellow-
ness). Chroma (C*) and hue-angle (h*) values were calcu-
lated as C* = (a*2
+ b*2
)1/2
and h* = tanÀ1
(b*/a*),
respectively. To determine the proportion of muscle, bone,
and fat in the carcasses by dissection in the lab, we ran-
domly selected 16 additional rabbits. The Longissimus dorsi
was removed from both sides and the right side was sliced
into three steaks for instrumental analyses. Water holding
capacity (WHC), which we measured 72 h after slaughter,
is expressed as percentage (%) of expelled juice after com-
pression, using the Grau and Hamm Method (Boakye &
Mittal, 2004; Can˜eque & San˜udo, 2001). For the analyses
of meat texture, Longissimus dorsi muscles were vacuum-
packaged and frozen at À18 °C. Thawed steaks (internal
temperature 17–19 °C) were cut transversely, and analysed
as either raw (compression) or cooked meat (Warner–Brat-
zler), following the reference methods described by Honikel
(1998). We performed compression and Warner–Bratzler
(WB) analyses on sample slices using an Instron 4301 (fol-
lowing Campo et al., 2000). The texture of the raw meat
was determined using a modified compression device that
avoids transversal elongation of the sample (Lepetit & Cul-
ioli, 1994). The stress was assessed at 20% (K20), 40%
(K40), 60% (K60) and 80% (K80) of the maximum com-
pression (MS, N/cm2
). The K20 reflected a progressive ten-
derization of the meat as ageing progressed. Lepetit and
Culioli (1994) observed that low compression values were
related to the resistance of myofibrils to deformation (com-
pression). Higher stress compression values are mainly
related to the connective tissue components (Lepetit & Cul-
ioli, 1994). Vacuum packaged meat was cooked in a water
bath at 75 °C until the internal temperature reached 70 °C.
We cut samples (1 cm2
cross-section) in a rectangular shape
and with the muscle fibres parallel to the longitudinal axis
of the sample. To assess shear force and toughness, samples
were sheared until they broke. The sample was 10 mm
wide, 10 mm thick and 30 mm long. Load cell was 100 kg
(minimum load level = 0.001 kg), crosshead speed was
150 mm/min (high extension limit = 30 mm) and sampling
rate was 20 points/s. The data were analysed using the least
square method of the GLM procedure in SAS SAS (1988),
fitting the data in a three-way model that included the fixed
effects of transport time (2), season (2) and position of the
cages within the vehicle (3), and the interaction effects.
3. Results
Among the rabbits in our study, the average composi-
tion of the left middle carcass was 71.58 ± 2.7% muscle,
5.80 ± 1.09% fat, and 16.53 ± 1.8% bone (n = 16 animals)
and did not differ significantly between transport times.
Average pH 24 (least square means LSM ± S.E. = 5.86 ±
0.02 for 1 h and 5.83 ± 0.02 for 7 h) and water-holding
capacity (WHC: 13.77 ± 0.45 for 1 h and 13.57 ± 0.43 for
7 h) did not differ significantly between animals transported
for 1 h compared to 7 h.
For both transport times and seasons, position on the
truck did not influence meat quality measurements (Table
1). Transport time had a significant effect (p 6 0.05) on
all of the meat texture parameters measured by compres-
sion, but did not affect shear force or toughness. Season
had a significant effect (p 6 0.05) on pH 24, WHC and all
colour parameters. For meat texture, only shear force,
toughness and K20 were affected. In general, transport
time had much less of an effect on meat quality than time
of year.
Rabbits subjected to the short (1 h) journey had higher
K20, K40, and K60 values in summer and winter (Table
2). Yield point values were also significantly (p 6 0.001)
higher after a 1 h journey in both seasons. Shear force,
toughness, 20% compression, and maximum stress values
were higher in winter than in summer. For the shear force
and toughness, the interaction between transport time and
season was significant (p 6 0.05). For short journeys, the
meat seemed to be more tender in summer, while meat
was more tender after long journeys in winter.
Season had a significant affect on all the colour co-ordi-
nates (L*, a*, b*, C* and h*) but transport time only had a
significant effect on a* and C* values (Table 1). The effect
of transport time on a* values was statistically significant
(p 6 0.01) in winter, with the highest values after long jour-
774 G.A. Marı´a et al. / Meat Science 72 (2006) 773–777

3. neys. The a* values were higher in winter, while b* was
higher in summer (Table 2). Lightness values varied more
than the other colour parameters, and values were signifi-
cantly (p 6 0.05) higher in summer than in winter, being
highest on long summer journeys. For L*, the interaction
between transport time and season was statistically signifi-
cant (p 6 0.05). Transport time did not affect hue, but
chroma values were significantly (p 6 0.01) higher in meat
from rabbits exposed to a long (7 h) journey. Hue values
and chroma values were significantly (p 6 0.001) higher
in summer and winter, respectively.
4. Discussion
Even under optimum conditions, the multiple potential
stressors involved in the transport process might affect
the quality of commercial rabbit meat. We performed our
study under controlled commercial conditions that
Table 1
Summary of significance levels of the main effects and their interactions for instrumental meat quality parameters of commercial rabbits
Response variable Main effects in the full model Interactions
Season Time Position S*T S*P P*S S*T*P
pH 24 *** NS NS NS NS NS NS
Water holding capacity *** NS NS NS NS NS NS
Warner–Bratzler
Shear force (Kgf) *** NS NS *** NS NS NS
Yield point (Kg) NS *** NS NS NS NS NS
Toughness (Kgf/cm2
) *** NS NS *** NS NS NS
Compression
K20 (20%) *** *** NS NS NS NS NS
K40 (40%) NS *** NS NS NS NS NS
K60 (60%) NS *** NS NS NS NS NS
K80 (80%) NS * NS NS NS NS NS
Maximum stress (N/cm2
) NS *** NS NS NS NS NS
Colour - CIEL*a*b*
L* * NS NS * NS NS NS
a* *** * NS NS NS NS NS
b* *** NS NS NS NS NS NS
C* (Chroma) *** ** NS NS NS NS NS
h* (hue) *** NS NS NS NS NS NS
The levels of significance were *p < 0.05**p < 0.01***p < 0.001. Season refers to summer or winter. Time: journey time (1 or 7 h). Position: position in the
multi-floor cage rolling stand (top, middle or bottom cages) during transport.
Table 2
Least square means (±SE) of instrumental meat quality parameters of rabbit in summer and winter at two transport times (1 or 7 h)
Response variable Summer (1) Winter (2)
1 (h) 7 (h) 1 (h) 7 (h)
pH 24 5.75 ± 0.02a 5.77 ± 0.01a 5.97 ± 0.03b 5.90 ± 0.02b
Water holding capacity 12.61 ± 0.45a 12.12 ± 0.44a 14.93 ± 0.45b 14.57 ± 0.42b
Warner–Bratzler
Shear force (Kgf) 0.61 ± 0.04a 0.72 ± 0.04a 1.04 ± 0.03b 0.91 ± 0.04c
Yield point (Kg) 0.18 ± 0.02a 0.06 ± 0.01b 0.17 ± 0.02a 0.09 ± 0.02b
Toughness (Kgf/cm2
) 0.25 ± 0.01a 0.31 ± 0.02b 0.42 ± 0.02c 0.31 ± 0.02b
Compression
K20 (20%) 10.65 ± 0.34a 9.69 ± 0.33b 12.32 ± 0.34c 11.39 ± 0.35a
K40 (40%) 19.45 ± 0.48a 17.89 ± 0.47b 20.88 ± 0.49c 17.73 ± 0.47b
K60 (60%) 16.20 ± 0.57a 15.33 ± 0.56a 18.02 ± 0.57b 15.44 ± 0.56a
K80 (80%) 16.66 ± 0.56a 17.01 ± 0.57a 17.36 ± 0.52a 14.92 ± 0.51b
Maximum stress (N/cm2
) 21.90 ± 0.62a 20.61 ± 0.0.61a 24.02 ± 0.63b 20.74 ± 0.60a
Colour
L* 58.46 ± 0.34ab 59.36 ± 0.36b 58.44 ± 0.33ab 57.95 ± 0.31a
a* 2.34 ± 0.21a 2.49 ± 0.20a 3.45 ± 0.22b 4.19 ± 0.26c
b* 4.09 ± 0.25a 4.18 ± 0.27a 2.92 ± 0.20b 3.18 ± 0.22b
C* (Chroma) 4.75 ± 0.18a 4.92 ± 0.18a 5.01 ± 0.19b 5.71 ± 0.18c
h* (hue) 60.25 ± 3.01a 59.42 ± 3.02a 40.68 ± 3.01b 37.94 ± 3.00b
Different letters in the same row indicate significant differences, p 6 0.05.
G.A. Marı´a et al. / Meat Science 72 (2006) 773–777 775

4. included the same type of animal, same age, same produc-
tion system and same vehicle and driver.
The meat quality parameter values fell within the range
of what is considered good quality meat and similar to Tro-
cino, Xiccato, Queaque, and Sartori (2002) and Xiccato
et al. (1994). Season had a significant effect on meat colour,
pH, WHC and a modest influence on WB-derived meat
texture parameters. Position on the transport vehicle did
not affect meat quality.
At the industrial level, ultimate pH is the main parame-
ter used to measure meat quality. In our study, pH 24 val-
ues were significantly higher in winter than in summer, but
transport time did not appear to influence pH 24. In long
and short journeys, pH 24 values were always below 6.0
(hence, within the quality range), which means that trans-
port procedures were appropriate and minimized the risk
of DFD or PSE meat. Our findings agree with Trocino
et al. (2002). Other studies (Dalle Zotte, 2002; Jolley,
1990; Masoero et al., 1992) found that transport raises
pH 24, and Dal Bosco, Castellini, and Berbnardini (1997)
reported that pH was higher after long journeys. The same
situation (values within the quality range), was observed
for WHC, although some studies found that transport
affects WHC indirectly, as an increase in ultimate pH pro-
duces a rise in the WHC (Jolley, 1990; Trocino et al., 2002).
Nevertheless, ultimate pH might be affected by the treat-
ment applied (Ouhayoun & Dalle Zotte, 1996).
Solving the problem of inconsistent tenderness is a top
priority for the meat industry (Burns, 2005). Eating satis-
faction results from the interaction of this quality charac-
teristic with other factors like juiciness and flavour
(Koohmaraie, 1996). Texture is a complex concept that
includes many different factors, including fibrosity, cohe-
siveness, chewiness and tenderness. Meat tenderness and
texture are important factors for consumers because they
determine the commercial value of the meat and the way
it will be cooked (tenderized or processed; Lepetit & Culi-
oli, 1994).
Texture can be assessed by taste panels or by instrumen-
tal analysis (San˜udo et al., 2003) and is influenced by three
main factors; sarcomere length, the amount of connective
tissue and its degree of cross-linking, and the extent of pro-
teolytic changes that occur during conditioning post-mor-
tem. Large amounts of intramuscular fat, which is scarce
in rabbits, will also increase tenderness.
The mechanical properties of meat depend on many
types of fibres. In order to analyze the role played by each
structure in the overall mechanical behaviour of meat,
numerous devices and working conditions are used. These
methods have been established by correlating a mechanical
property with some characteristics of structure analyzed
(Lepetit, 1991). Connective and myofibrillar characteristics
can be quantified mechanically by testing stress at low and
high compression rates in raw meat (Lepetit, 1991). Alter-
natively, Warner–Bratzler shear force, which has been
widely used to evaluate cooked meat, can be considered
to reflect both myofibrillar and connective tissue tough-
ness. Warner–Bratzler shear force is accepted as a good
predictor of tenderness observed sensorially and could be
used as a criterion to determine meat acceptability (San˜udo
et al., 2003), at least in species more widely studied than
rabbit.
The leanness of rabbit meat increases the relative impor-
tance of tenderness measurements of rabbit meat quality.
This is especially important in the Spanish market since
consumers prefer low weight carcasses. In any case, rabbit
meat is more tender than meat from other species (Lawrie,
1991). The effect of transport on rabbit meat quality, as
measured by a modified compression device (even under
optimal transport conditions, as in our study), will have a
significant influence on overall appreciation of the meat.
It is foreseeable that under sub-optimal conditions, the
effect of transport stress on rabbit meat quality should be
much higher.
In our study, the 7 h journey had a significant effect on
the instrumental quality of rabbit meat, as measured by a
modified compression device, which reflects the mechanical
resistance of the myofibril structure (K20) and connective
tissue strength (K80) (Lepetit & Culioli, 1994). Both season
and transport time had a significant effect on K20, which
was lowest after long journeys in summer. Thus, tenderness
is highly related to primary toughness due to myofibril
structure resistance.
Unlike Dal Bosco et al. (1997), who found a ‘‘greater
shear force in animals subjected to long transportation’’,
shear force values did not differ with respect to transport
times. Our findings agree with other authors (Masoero
et al., 1992; Trocino et al., 2002). Season had a significant
effect on meat texture parameters measured using a War-
ner–Bratzler shear device, shear force and toughness. Fur-
thermore, the effect of the transport time on tenderness did
not appear to be independent of environmental tempera-
ture, as reflected by the significant interaction between
transport time and season, with opposite effects of journey
length on tenderness evaluated by Warner–Bratzler in sum-
mer than winter. This interaction between transport time
and season could be related to the seasonal variation of
the energy metabolism. Nevertheless, it is a speculation
and, clearly, the seasonal effect and its interaction with
transport time require further investigation.
One of the most important aspects in terms of meat
appearance is colour, which the consumer uses as an indi-
cator of quality and freshness (Faustman & Cassens, 1990;
Naumann, Rhodes, Brady, & Kiehl, 1957). The quantity of
myoglobin in muscle determines colour. The proportion of
reduced and oxygenated myoglobin provides a subjective
idea of freshness and oxidized myoglobin (grey-brown) or
metmyoglobin is undesirable. Colour stability can be asso-
ciated with pre-slaughter treatment (Renerre, 1990).
The potential effects of transportation on the colour of
rabbit meat are not well known. Dal Bosco et al. (1997)
evaluated the effect of 400 and 15 km transportation on
meat from 12-week-old rabbits. In the muscles of animals
transported 400 km, L* decreased, and a* and b* increased
776 G.A. Marı´a et al. / Meat Science 72 (2006) 773–777

5. significantly. Dal Bosco et al. (1997) suggested that a* val-
ues might be a consequence of high pH values. Other stud-
ies (Ouhayoun & Lebas, 1994) found that lightness values
were lower in meat from animals subjected to long trans-
portation. Jolley (1990) reported that transport time
decreases lightness and colour saturation, which makes
meat look darker, but with no detrimental effect on quality.
In our study, colour values were similar to those
reported by Trocino et al. (2002), but higher than in Jolley
(1990). Transport time increased a* and C* values, which
could be related with higher pigment content (Renerre,
1990). However, transport time did not significantly influ-
ence other colour parameters. Time of year affected all
meat colour parameters, but the effects were not enough
to have a negative effect on meat quality, as colour CIE-
LAB differences (DE*) were small and difficult to distin-
guish with the naked eye (Abril et al., 2001).
Transport and season had significant effects on chroma.
Hue did not change with transport time but in terms of sea-
son, meat was slightly more red in winter and orange in
summer.
In general, transport time affected several measures of
meat quality and this effect depended on the time of year
the rabbits were transported. The effect was higher in sum-
mer than in winter, therefore time of year might be a med-
ium stressor that acts independently of transport time.
Based on our results, the multifactor stressors involved in
the transport process can affect rabbit meat quality even
under optimal transport conditions.
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