The aim of the research was to determine chosen sensory features of rabbit muscle tissue and their variability in relation to breed and the part of carcass. The research material comprised the carcasses of approximately 20-week-old rabbits. The evaluation concerned the carcasses of crossbreeds and a meat breed (French Lops). The entire carcass was evaluated in terms of its appearance and aroma. The evaluation was performed directly after slaughter and after a 24-hour cold storage. The juiciness, tenderness and general assessment of muscle tissue from the leg and saddle were established after 24 hours. The sensory analysis was performed by a 6-member commission with the use of an extended 5-point scale. An additional evaluation of tenderness was carried out with the texture analyser TA.XTplus. The muscle tissue of both the crossbreeds and French Lops was light pink, glossy and uniform on its entire surface. The aroma was imperceptible or faint, characteristic of the breed. No significant differences in the appearance and aroma of muscle tissue were observed after a 24-hour cold storage. Juiciness and tenderness depended on the kind of muscles under examination; leg muscles received higher marks. In the general evaluation leg meat was also appraised more highly than that of the saddle. The juiciness, tenderness and general evaluation of French Lop meat were definitely lower as compared to crossbreeds; the differences were demonstrated by both the sensory evaluation and apparatus measurements.
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