Virtual Booth

ABTRACT:BLACKPAPPER RABBIT PATTY

Despite being a highly nutritious, low-fat, and low-cholesterol protein source, rabbit meat suffers from low market penetration due to a lack of consumer information and psychological barriers, such as the association of rabbits as pets. Furthermore, conventional commercial meat patties, such as beef and chicken, often contain high levels of fat and calories. This creates a distinct gap in the market for a healthier, yet approachable, alternative protein product. To address this issue, we introduce the Black Pepper Rabbit Patty, an innovative, health-conscious processed meat product. By transforming rabbit meat into a widely accepted and convenient "patty" format, this innovation aims to increase public interest and seamlessly integrate this exotic protein into everyday diets. The patty is formulated using 60% premium New Zealand white rabbit meat. To optimize the culinary profile, Textured Vegetable Protein (TVP) is incorporated to retain moisture, ensuring a juicier texture and preventing dryness during the cooking process. Additionally, the strategic inclusion of black pepper effectively masks the characteristic "gamey" odor of the meat, significantly improving sensory acceptance for first-time consumers. The production process also utilizes blast freezing technology (operating at -35°C to -40°C) to maintain cellular integrity and ensure optimal food safety. This product is strategically targeted at health-conscious individuals, teenagers, and consumers with fat and cholesterol sensitivities. It offers a nutritionally superior, lower-calorie, and lower-fat alternative to traditional meat patties without compromising on flavor or convenience. By combining food processing techniques with targeted flavor enhancement, the Black Pepper Rabbit Patty successfully bridges the gap between an underutilized, nutrient-dense protein and modern consumer demands for healthy, safe, and convenient foods.