<![CDATA[The study was conducted to know physical characteristic changes due to differences ofage, cooking time and temperature combination in native rabbit meat. Six male native rabbitswere used 3 rabbit of 2 months and 3 rabbit of 4 months, they were processed into carcasses.All carcasses were split into two sides, and each side was cut into 5 combination oftreatments; fresh 80oC, 30 minutes cooking, 80oC, 60 minutes cooking, 90oC, 30 minutescooking, 90oC, 60 minutes cooking. The physical characteristic changes of meat were focusedon pH, WHC, cooking loss and tenderness. The treatment effects of different ages, cooking timeand temperature combination were analyzed by 2x5 factorial of variance analysis. First factoris hare, consist of 2 level that is 2 months and 4 months. [both/ second] Factor is ripeningtemperature and time, consist of 5 level that is raw, cooked [at] temperature 80oC during 30minute, 80oC during 60 minute, 90oC during 30 minute, and 90oC during 60 minute so thatthere are 10 set of attempt.The result indicated that rabbit age, cooking time, and temperature combination affectedsignificantly on physical property of native rabbit meat. There were interaction between threefactor of treatment on pH, WHC, cooking loss and meat tenderness.Increasing age of rabbit enhanced the pH, WHC of meat significantly, but it decreasedcooking loss and meat tenderness. The increasing time of cooking decreased pH and cookingloss, but enhanced increased WHC and meat tenderness.]]>
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