"Preparation of cooked ham made from rabbit meat" is a comprehensive guide that deals with the organoleptic evaluation of ham made from rabbit meat. The author, William Giovany Suarez Yañez, examines the effects of adding starch on the quality of the final product. By analyzing two different batches produced at the meat processing facility of the Universidad Nacional Experimental del Táchira, the book provides valuable insights into the physicochemical properties and sensory perception of rabbit ham. The results are based on careful tests that include pH and moisture analyses, as well as a sensory evaluation conducted by a group of 20 individuals. This work is particularly relevant for professionals and enthusiasts looking to explore the potentials of rabbit meat in food processing.