الفهرس 
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Abstract
Evaluation of hare meat quality:
The mean score of shading, odeur, substance surface, wetness, sullying, fat appearance and rancidity was 0.67 ± 0.15, 0, 0.33 ± 0.15, 0.67 ± 0.15, 1 ± 0.26, 0 and 0 ,individually. All inspected hare remains kept up the satisfactory character by tangible assessment. The pH of inspected bunny cadavers ran from 5.75 to 5.86 with amean estimation of 5.81 ± 0.03.
The TVBN extended from 6.14 to 7.27 with a mean estimation of 6.7 ± 0.33 mg/100g in analyzed bunny tests and TBA went 0.19 to 0.31 with a mean estimation of 0.25 ± 0.03 mg malonaldhyde/kg for all inspected hare corpses. All inspected tests were in the scope of reasonable level announced by ES 1090 (2005) which constrained the estimation of TBA must be not more than 0.9 mg MDA/kg for chicken meat.
The APC extended from 5.32 to 7.39 and from 4.48 to 7.76 with mean estimations of 6.57 ± 6.16 and 6.83 ± 6.40 log10CFU/g in shoulder and thigh.The Staphylococcus check went from 3.97 to 5.34 and from 3.08 to 6.00 with mean estimations of 4.79 ± 4.38 and 4.87 ± 4.69 log10CFU/g in shoulder and thigh. The Enterobacteriaceae ran from 3.00 to 6.11 and from 3.00 to 6.41 with mean estimations of 5.6 ± 4.95 and 5.71 ± 5.2 log10CFU/g in shoulder and thigh. The MPN extended from 2.97 to 5.38 and from 2.56 to 5.38 with mean estimations of 4.76 ± 4.22 and 5.02 ± 4.38 log10 CFU/g in shoulder and thigh.
Impact of lemongrass and dark seed oils on hare meat quality: