标题/作者	年份
Generational differences in perceptions of food health/risk and attitudes toward organic food and game meat: The case of the COVID-19 crisis in China X Xie, L Huang, J Li, H Zhu International journal of environmental research and public health 17 (9), 3148	2020
Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage M Cullere, A Dalle Zotte, G Tasoniero, V Giaccone, Z Szendrő, M Szín, ... Meat Science 141, 36-43	2018
Strategies for sustainable substitution of livestock meat G Jiang, K Ameer, H Kim, EJ Lee, K Ramachandraiah, GP Hong Foods 9 (9), 1227	2020
A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display Z Wang, J Tu, H Zhou, A Lu, B Xu Meat Science 172, 108359	2021
Health and welfare of rabbits farmed in different production systems EFSA Panel on Animal Health and Welfare (AHAW), S Saxmose Nielsen, ... EFSA journal 18 (1), e05944	2020
Research Note: Effect of chicken genotype and white striping–wooden breast condition on breast meat proximate composition and amino acid profile A Dalle Zotte, R Ricci, M Cullere, L Serva, S Tenti, G Marchesini Poultry Science 99 (3), 1797-1803	2020
Consumers’ attitude to consumption of rabbit meat in eight countries depending on the production method and its purchase form K Szendrő, E Szabó-Szentgróti, O Szigeti Foods 9 (5), 654	2020
Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality AP Koné, Y Desjardins, A Gosselin, D Cinq-Mars, F Guay, L Saucier Meat science 150, 111-121	2019
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes HHS Abdel-Naeem, KI Sallam, HMBA Zaki Meat Science 181, 108612	2021
Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties D Pedro, E Saldaña, JM Lorenzo, M Pateiro, R Dominguez, ... Meat Science 173, 108372	2021
Impact of dietary supplementation with goji berries (Lycium barbarum) on microbiological quality, physico-chemical, and sensory characteristics of rabbit meat M Castrica, L Menchetti, CM Balzaretti, R Branciari, D Ranucci, ... Foods 9 (10), 1480	2020
First report about mineral content, fatty acids composition and biological activities of four wild edible mushrooms MV Dimitrijevic, VD Mitic, JS Nikolic, AS Djordjevic, JJ Mutic, ... Chemistry & Biodiversity 16 (2), e1800492	2019
Autochtonous strain Enterococcus faecium EF2019 (CCM7420), its bacteriocin and their beneficial effects in broiler rabbits—A review M Pogány Simonová, Ľ Chrastinová, A Lauková Animals 10 (7), 1188	2020
Are meat quality traits and sensory attributes in favor of slow-growing chickens? E Pellattiero, G Tasoniero, M Cullere, E Gleeson, G Baldan, B Contiero, ... Animals 10 (6), 960	2020
Quality and consumer acceptance of meat from rabbits fed diets in which soybean oil is replaced with black soldier fly and yellow mealworm fats L Gasco, S Dabbou, F Gai, A Brugiapaglia, A Schiavone, M Birolo, ... Animals 9 (9), 629	2019
Children's consumption of rabbit meat C Escribá-Pérez, A Baviera-Puig, L Montero-Vicente, J Buitrago-Vera World Rabbit Science 27 (3), 113-122	2019
LC-QTOF-MS identification of rabbit-specific peptides for authenticating the species composition of meat products A Stachniuk, A Sumara, M Montowska, E Fornal Food chemistry 329, 127185	2020
Carcass traits and meat quality of rabbit, hare, guinea pig and capybara A Dalle Zotte, M Cullere More than Beef, Pork and Chicken–The Production, Processing, and Quality …	2019
Analysis of the commercial value of rabbit meat based on positioning of the different types of fresh meat L Montero de Vicente, C Escribá-Pérez, A Baviera-Puig, JM Buitrago Vera Spanish Journal of Agricultural Research (Online) 16 (3), 1-9	2018
The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage MK North, A Dalle Zotte, LC Hoffman Meat science 158, 107905	2019

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