<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852024000400038</article-id>
<article-id pub-id-type="doi">10.21011/apn.2024.3907</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[EFFECT OF THREE COOKING METHODS ON COOKING LOSS AND EDIBLE WEIGHT OF RABBIT MEAT]]></article-title>
<article-title xml:lang="pt"><![CDATA[EFEITO DE TRÊS MÉTODOS DE CONFEÇÃO CULINÁRIA NO RENDIMENTO E NO PESO EDÍVEL DA CARNE DE COELHO]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gonçalves]]></surname>
<given-names><![CDATA[Carla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva-Santos]]></surname>
<given-names><![CDATA[Tânia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[Luís]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[Inês]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Marta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nunes]]></surname>
<given-names><![CDATA[Pedro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Teixeira]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monteiro]]></surname>
<given-names><![CDATA[Divanildo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinheiro]]></surname>
<given-names><![CDATA[Victor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Trás-os Montes e Alto Douro Environment and Biology Department ]]></institution>
<addr-line><![CDATA[Vila Real ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences  ]]></institution>
<addr-line><![CDATA[Vila Real ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidade do Porto Instituto de Saúde Pública EPIUnit]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,University of Trás-os Montes e Alto Douro Departament of Animal Production ]]></institution>
<addr-line><![CDATA[Vila Real ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,University of Trás-os Montes e Alto Douro CECAV - Veterinary and Animal Research Centre AL4Animals - Associate Laboratory for Veterinary and Animal Science]]></institution>
<addr-line><![CDATA[Vila Real ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<numero>39</numero>
<fpage>38</fpage>
<lpage>43</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852024000400038&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852024000400038&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852024000400038&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION:  Mediterranean diet features gastronomic heritage that includes rabbit dishes. Some food composition tables present scant information regarding the yield and edible parts of rabbit meat.  OBJECTIVES:  This study seeks to investigate how various cooking techniques impact the cooking loss and edible weight of different cuts of rabbit meat.  METHODOLOGY:  Six male rabbits were slaughtered and the carcasses were dissected: hind leg, ribs, belly, saddle loin, saddle hindquarter and front leg were analysed in duplicated (n=12). Cooking methods included boiling, oven-roasting, and frying until the internal temperature reached 75°C. Post-cooking, samples were cooled, deboned, and weighed to determine edible weight percentage and cooking loss.  RESULTS:  Frying method was the quickest (from 4.8 to 13.6 minutes), while boiling method was the slowest (from 26.9 to 33.9 minutes). After cooking, the average edible weight was higher in saddle hindquarter (86.7; SD 12.4 g) and saddle loin (52.7; SD 10.1 g) and lower in hind leg (17.8; SD 2.8 g) and belly (13.5; SD 4.6 g). The boiling method presented lower cooking losses (28.2; SD 6.4%) and higher edible weight (51.7; SD 7.6%), and frying the higher cooking loss (36.0; SD 10.0%) and lower edible weight (47.0; SD 8.3%).  CONCLUSIONS:  Boiling demonstrated superior performance despite longer cooking times, while frying showed the least favourable outcomes. This study offers valuable insights for gastrotechnics and culinary management.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  A dieta mediterrânica apresenta um património gastronómico que inclui pratos de coelho. Algumas tabelas de composição de alimentos apresentam informação escassa em relação ao rendimento e partes comestíveis da carne de coelho.  OBJETIVOS:  Este estudo procurou investigar como diferentes métodos de confeção culinária afetam o rendimento e o peso edível de diferentes peças de carne de coelho. Metodologia: Seis coelhos machos foram abatidos e as carcaças dissecadas: perna traseira, costelas, barriga, lombo, coxa e pá foram analisadas em duplicado (n=12). Os métodos de confeção realizados foram cozer, assar no forno e fritura até atingir temperatura interna atingir 75°C. Após a confeção, as amostras foram arrefecidas à temperatura ambiente até 30 minutos, desossadas e em seguida pesadas para cálculo da percentagem de peso edível e rendimento.  RESULTADOS:  O método de fritura foi o mais rápido (4,8 a 13,6 minutos) e o método de fervura foi o mais demorado (26,9 a 33,9 minutos). Após a confeção, o peso edível médio foi maior na coxa (86,7; DP 12,4 g) e no lombo (52,7; DP 10,1 g) e menor na perna traseira (17,8; DP 2,8 g) e barriga (13,5; DP 4,6 g). O método de cozer apresenta menores perdas (28,2; DP 6,4%) e maior peso edível (51,7; DP 7,6%), e a fritura apresenta maiores perdas (36,0; DP 10,0%) e menor peso edível (47,0; DP 8,3%).  CONCLUSÕES:  O método cozer demonstrou desempenho superior apesar dos tempos de confeção serem mais longos, enquanto que o método fritura apresentou resultados menos favoráveis. Este estudo fornece informações valiosas para a gastrotecnia e a gestão na restauração.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Food data]]></kwd>
<kwd lng="en"><![CDATA[Food service]]></kwd>
<kwd lng="en"><![CDATA[Food weight]]></kwd>
<kwd lng="en"><![CDATA[Rabbit meat]]></kwd>
<kwd lng="en"><![CDATA[Weight change]]></kwd>
<kwd lng="en"><![CDATA[Yield factor]]></kwd>
<kwd lng="pt"><![CDATA[Dados alimentares]]></kwd>
<kwd lng="pt"><![CDATA[Serviço de alimentação]]></kwd>
<kwd lng="pt"><![CDATA[Peso dos alimentos]]></kwd>
<kwd lng="pt"><![CDATA[Carne de coelho]]></kwd>
<kwd lng="pt"><![CDATA[Mudança de peso]]></kwd>
<kwd lng="pt"><![CDATA[Fator de rendimento]]></kwd>
</kwd-group>
</article-meta>
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