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Frozen rabbit meat is one of the key meat products exported by China. Freezing not only prevents microbial growth but also enhances the physical and chemical properties of the meat, resulting in a consistent color and superior quality. This makes frozen rabbit meat a popular choice in international markets.
Refrigeration Technology
1. Freezing Facilities
In China, most frozen rabbit processing involves mechanized or semi-mechanized methods, with technology and hygiene standards meeting global requirements. The freezing process typically includes cooling rooms, refrigerating rooms, and freezing rooms. In medium-sized processing plants, the slaughter area is usually located on the top floor, followed by the cooling room to ensure smooth workflow. The freezing room is generally placed on the ground floor for easy transport and temporary storage. Monorail cranes are commonly used in these areas, with track spacing between 600-800 mm and a freezer compartment height of 3-4 meters. Maintaining cleanliness in the air, surfaces, and staff is crucial to reduce contamination. All equipment that comes into contact with the carcass—such as hooks, trays, and cloth covers—must be washed, disinfected, and dried before reuse to maintain hygiene standards.
2. Freezing Conditions
Freezing conditions include temperature, humidity, air flow, and freezing time. The freezing process mainly targets moisture and juices within muscle fibers, and the speed and temperature of freezing significantly impact the quality of the meat. Experiments show that fresh rabbit meat starts to freeze at -0.5 to -1°C and is fully frozen at -10 to -15°C. During the initial cooling phase, the temperature difference between the air and the carcass is large, leading to rapid cooling and significant moisture loss. To control this, humidity should be maintained at over 95% during the first quarter of the cooling period, then reduced to 90–95% for the remaining time. Air flow is also critical, with an ideal speed of around 2 meters per second to optimize cooling efficiency.
3. Cooling Methods
Most Chinese processing plants use a quick-freezing method, where the temperature is kept below -25°C and humidity around 90%. Quick-freezing typically takes no more than 72 hours, and once the meat reaches -15°C, it is moved to cold storage. If facilities are limited, fans and exhaust systems can help manage temperatures, especially during hot seasons. Keeping the meat below 20°C before freezing ensures better preservation. Some plants, like those in Shanghai, use quick-opening boxes to cut freezing time in half, saving energy and improving quality. After quick freezing, the meat is packaged and stored in cold rooms.
Refrigeration Conditions
To preserve frozen rabbit meat, it must be stored in cold storage with controlled temperatures. Ideal conditions are between -19°C and -17°C, with a relative humidity of 90%. Temperature fluctuations should be kept minimal, ideally no more than 1°C, to avoid quality degradation. During shipments, the temperature should not exceed 4°C overnight. Proper air circulation is essential to prevent dryness and yellowing of fat. For long-term storage, meat should be stacked in square piles on wooden pallets, with 30 cm clearance from walls and 40 cm from cooling pipes. A 2-meter-wide aisle is needed for trolleys. Storage duration depends on temperature: at 4°C, it lasts about 35 days; at -5°C, 42 days; and at -12°C, up to 100 days. At -17°C to -19°C, exported frozen rabbit meat can be stored for 6 to 12 months, ensuring high-quality delivery to international markets.