Quality changes during refrigerated storage of rabbit meat
Veterinary Medical Journal. 2010; 10 (4): 441-450
in English
| IMEMR
| ID: emr-117317
ABSTRACT
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
Search on Google
Index:
IMEMR (Eastern Mediterranean)
Main subject:
Rabbits
/
Refrigeration
/
Food Storage
Limits:
Animals
Language:
English
Journal:
Vet. Med. J.
Year:
2010
Similar
MEDLINE
...
LILACS
LIS