Quality changes during refrigerated storage of rabbit meat

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