Frozen rabbit meat is one of the key meat products exported by China. The cryopreservation process not only inhibits microbial growth and reproduction but also promotes beneficial physical and chemical changes that enhance the quality of the meat. As a result, frozen rabbit meat maintains a consistent color and excellent texture, making it a popular choice in international markets.
The production process of frozen rabbit meat involves several key steps:
**Raw Materials → Refining → Recheck → Grading → Pre-cooling → Palletizing → Packaging → Freezing → Finished Products**
1. **Raw Material Processing**
The raw meat used for frozen rabbit meat must be fresh, thoroughly cleaned, and free from blood. It should be properly skinned, deboned, and trimmed, with the head, organs, and limbs removed. Before freezing, each batch must pass veterinary health inspections to ensure there are no diseases that could pose a risk to human health.
2. **Grading Standards**
Chinese frozen rabbit meat is primarily divided into two categories: boned rabbit meat and cut rabbit meat.
- **Boned Rabbit Meat Grading:**
- Prime grade: 1501 grams or more per package
- First grade: 1001–1500 grams
- Second grade: 601–1000 grams
- Third grade: 400–600 grams
- **Cut Rabbit Meat Classification:**
- Forelimbs are cut between the 10th and 11th ribs and split along the spine.
- Back ham fillets are cut from the 10th and 11th ribs back to the lumbar sulcus and split into two halves.
- Hind legs are cut from the lumbar sacrum and split along the midline of the sacrum.
Depending on export requirements, bones such as vertebrae, sternum, and neck bones may be removed.
3. **Pre-Cooling**
Also known as pre-cooling, this step is crucial in reducing the carcass temperature after slaughter. Immediately after slaughtering, the body temperature is around 37°C, and due to the "after-ripening" effect, heat is generated as glycogen breaks down. If left at room temperature for too long, bacteria can grow, leading to spoilage. Studies show that at 20°C without ventilation, rabbit meat can deteriorate overnight. To prevent this, pre-cooling is done in a controlled environment, ideally between -1°C and 0°C, with humidity maintained at 85–90%. After 2–4 hours, the meat is ready for packaging.
4. **Packaging Requirements**
For exports, frozen rabbit meat must meet strict packaging standards.
- Boned or cut rabbit meat is packed in plastic bags of different sizes, then placed into external plastic or corrugated cardboard boxes. Both the inner and outer packaging must clearly display information in both Chinese and foreign languages, such as product name, grade, weight, and exporting company.
- Each box containing boned or cut rabbit meat should weigh 20 kg. Before cutting, 5 kg of whole meat is weighed and packed, with flat pieces sandwiched between smaller ones. The meat is tightly wrapped in plastic and rolled into a “field†shape for stability. The weight variation per box must not exceed 200 grams.
- The meat should be neatly arranged, with the forelimbs inserted into the abdominal cavity and the hind legs bent for an attractive appearance. Heads and tails should be arranged crosswise, with space between the head and the box wall for better cooling.
- The packaging tape can be made of plastic or metal, about 1 cm wide. While metal tapes have a longer shelf life, they are prone to rust, so most companies now use plastic. The tape must be clean, with no text or patterns, and paper tapes should be avoided to prevent tearing during freezing or handling.
- Boxes should be packed in a “++†shape—two vertical and one horizontal—to ensure stability. Each sub-bag must be secured with the correct number of buckles to avoid damage and leakage.
By following these detailed steps, Chinese producers ensure high-quality, safe, and marketable frozen rabbit meat that meets international standards.
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