Abstract
Rabbit meat represents food with a chemical composition beneficial to the human body. Due to its protein content and low fat levels, it is widely used in the diet of people with various health problems. Through preparation and heat treatments, some components lose their value, and these treatments can also increase the content of compounds that can be toxic to the human body. The sensory characteristics obtained after frying and smoking are appreciated by most consumers. The highest average values are for phenanthrene, both in smoked and fried meats and in raw rabbit meat. Among the hydrocarbons analyzed, benzo(a)anthracene is in the lowest quantity, This study shows the influence of some cooking, frying and smoking processes on the content of polycyclic aromatic hydrocarbons in rabbit meat.