QUALITY CHANGES DURING REFRIGERATED STORAGE OF RABBIT MEAT | ||||
| Veterinary Medical Journal (Giza) | ||||
| Volume 58, Issue 4, October 2010, Page 441-450 PDF (3.85 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/vmjg.2010.368207 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Hayam Mansour* | ||||
| Department of food hygiene and control, faculty of veterinary medicine, Cairo University | ||||
| 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 & 12 days for pH value, cooking loss %, sensory properties, aerobic mesophilic count (AMC), psychrophilic count, lactic acid bacteria count (LAB) & 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 10th day of refrigerated storage due to significant alterations in sensory attributes and unacceptable microbial counts. | ||||
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