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Rabbit meat quality with an approach to its processing using spices or specific ingredients as antioxidants

Simone Mancini

https://orcid.org/0000-0001-8643-507X

Italy

University of Pisa

Department of Veterinary Sciences, University of Pisa

Simona Mattioli

https://orcid.org/0000-0001-5063-6785

Italy

University of Pisa

Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa

Alessandro Dal Bosco

https://orcid.org/0000-0002-4021-2281

Italy

University of Perugia

Department of Agricultural, Food and Environmental Science, University of Perugia

Submitted: 2024-10-21

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Accepted: 2025-03-16

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Published: 2025-06-30

DOI: https://doi.org/10.4995/wrs.2025.22656

Copyright (c) 2025 Simone Mancini, Simona Mattioli, Alessandro Dal Bosco

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.