Rabbit meat in the east of Algeria: motivation and obstacles to consumption

Autor: Ibtissem Sanah, Samira Becila, Fairouz Djeghim, Abdelghani Boudjellal

Publikováno v: World Rabbit Science, Vol 28, Iss 4, Pp 221-237 (2020)

In Algeria, rabbit meat consumption is insufficiently anchored in culinary traditions compared to other types of meat that are widely consumed, namely sheep and chicken. The purpose of this research is to investigate the influence of sociogeographic

Externí odkaz: https://doaj.org/article/6eb211bd6e9b40e08f44dca04da85cb4

Comparison of Morphometric Traits, Carcass Characteristics and Biochemical Composition of Meat Among Two Algerian Rabbit Breeds

Autor: IBTISSEM SANAH, Abdelghani Boudjellal, Samira Becila

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ef3137c4b8e56cd00a0f48579766029a
https://doi.org/10.2139/ssrn.4420051

Physicochemical and microbiological characteristics of El-Guedid from meat of different animal species

Autor: Fairouz Djeghim, Ibtissem Sanah, Abdelghani Boudjellal, Roumeila Bader, Sabine Leroy, Stéphane Portanguen, Régine Talon, Philippe Ruiz, Philippe Gatellier, Samira Becila

Publikováno v: Meat Science
Meat Science, 2021, 171, pp.108277. ⟨10.1016/j.meatsci.2020.108277⟩
Meat Science, Elsevier, 2021, 171, pp.108277. ⟨10.1016/j.meatsci.2020.108277⟩

International audience; El-Guedid is an Algerian traditional meat-based product that is prepared from red meats. It belongs to the wide diversity of salted/dried meat products. This study described the physicochemical and microbiological properties o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476d861d829cd10a3551523719680cd0
https://doi.org/10.1016/j.meatsci.2020.108277