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Table 8.

Functional and technological parameters of rabbit meat

Indicator Group 1 (control) Group 2 (experimental group)
Moisture binding capacity, % (MBC) 61.25±0.11 64.19±0.54
Water-holding capacity, % (WHC) 54.20±0.36 61.64±0.62
Fat Holding capacity ability, % (SA) 61.90±1.31 63.17±1.22
Emulsifying ability, % (EP) 29.27±0.90 33.41±0.55
Emulsion stability, % (ES) 48.47±0.41 53.40±0.42

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