Influence of Dietary Alpha-Tocopheryl Acetate (Vitamin E) and Animal Fat on the Chemical Composition, Fatty Acid Profile, Lipid Stability and Sensory Traits of Fresh and Stored Hamburgers from Rabbit Meat.

Animals (Basel) · 2025 · PMC12189813 · PMID 40564354

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a decreasing trendno p-value reported

However, in agreement with the present findings, [ 38 ] found that with extended storage (2, 8, and 12 days of refrigeration), the pH of rabbit meat remained stable, while L*, b*, and chroma (C*) values showed a decreasing trend over time.

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