Quality changes during refrigerated storage of rabbit meat

Rabbit meat obtained from 18 New Zealand white rabbits were subjected to refrigerated storage at 3 +/- 1°C and examined after 1, 5, 7, 10 and 12 days for pH value, cooking loss%, sensory properties, aerobic mesophilic count [AMC], psychrophilic count, lactic acid bacteria count [LAB] and thiobarbituric acid-reactive substances [TBARS]. PH revealed a variation in its value throughout the storage period. Cooking loss% was significantly increased [P < 0.05] throughout storage period, while storage significantly decreased sensory prosperities. A significant increase [P < 0.05] was detected among all microbial counts and TBARS throughout the storage period. Data obtained suggest that rabbit meat should be rejected at the 10[th] day of refrigerated storage due to significant alterations in sensory attributes and unacceptable microbial counts

Using natural herbal extracts for improving the lipid oxidation and sensory attributes of beef burger manufactured with mechanically deboned chicken meat

The main objective of the present study was to examine the visibility of using natural herbal extracts to help meat industry to minimize lipid oxidation, improve sensory characteristics and extend the shelf life of meat products manufactured with mechanically deboned chicken meat [MDCM]. A base batter was prepared by using a simple traditional formulation as follows: 50% lean beef meat, 35% beef fat, 2% [w/w]sodium chloride, 5% [w/w] water, 8% Hydrated Soya R 50 [1:2 water]. This mixture was divided into batches to which the different antioxidants [BHT, marjoram and rosemary] were added at a rate of 0.02% for each one while 1[st] group left as control without addition of any antioxidant. Another five batches were prepared by using 20% of the meat material as MDCM [percentage of lean beef] and the antioxidants were added at the same level with 1[st] batch was left as control and the combination of marjoram and rosemary [0.02% each] was used for the 5[th] batch. Addition of 20% MDCM into burger patties caused significant reduction in protein content and significant increase in fat content. Burger patties formulated with 20% MDCM showed significantly higher TBARs values. Addition of herbal extracts [marjoram or rosemary] significantly [P<0.05] reduced the TBARs in burger patties formulated with or without MDCM. Treatments of burger patties contain 20% MDCM with combination of marjoram and rosemary resulted in more reduction in TBARs [synergistic effect]. The addition of natural antioxidants to burger patties formulated with MDCM significantly reduced the pH values. Addition of antioxidants to the burger patties significantly increased the sensory scores during the frozen storage period. Natural herbal extracts specially when combined together offered the most efficient protection against lipid oxidation with improving the sensory attributes at levels applied during frozen storage of burger patties formulated with 20% MDCM