Development of the aerobic spoilage flora of chilled rabbit meat

Rodríguez-Calleja, José M.; García-López, María-Luisa; Santos, Jesús A.; Otero, Andrés

doi:10.1016/j.meatsci.2005.01.009

Cited by 50 publications

(37 citation statements)

References 17 publications

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“…Escherichia coli counts reached this value at d 7 while Pseudomonas aeruginosa and Brochothrix thermosphacta did not reach this value. The shelf life of rabbit meat in the present study is higher than the 3 days reported by Bobbitt (2002) but similar to the 6-7 days reported by Pereira and Malfeito-Ferreira (in press) and Rodríguez-Calleja et al (2005) at chilled aerobic storage.…”

Section: 36) and By Rodríguez-calleja Et Al (2005) (626) The Icmsupporting

confidence: 86%

“…However, a more recent study by Pereira and MalfeitoFerreira (in press) reported a shelf life of 6-7 d under aerobic refrigerated storage. Due to its specific composition, meat, particularly, rabbit meat with higher ultimate pH (Rodríguez-Calleja et al, 2005) comprises an excellent substrate for growth of spoilage bacteria. In the present study, rabbit meat also showed a relatively high ultimate pH with values above 6.0 (Table 2).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Development of microbial spoilage and lipid and protein oxidation in rabbit meat

et al. 2015

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This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.

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Section: 36) and By Rodríguez-calleja Et Al (2005) (626) The Icmsupporting

confidence: 86%

Section: Accepted Manuscriptmentioning

confidence: 99%

Development of microbial spoilage and lipid and protein oxidation in rabbit meat

et al. 2015

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“…The same result was obtained in studies on the effects of natural antioxidants in pork patties and burgers (Carpenter, O'Grady, O'Callaghan, O'Brien, & Kerry, 2007;Garrido, Auqui, Martí, & Linares, 2011). However, after 7 days, the burgers with AA showed the highest degree of alkalinization, most likely because of the hydrolysis of proteins and the degradation of amino acids by bacteria, with the subsequent production of ammonia, amines and other basic substances (Nychas, Drosinos, & Board, 1998;Rodriguez-Calleja, Garcia-Lopez, Santos, & Otero, 2005).…”

Section: Discussionsupporting

confidence: 64%

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers

et al. 2015

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“…The increase of the pH in raw burgers may be attributable to hydrolysis of the proteins by the metabolisms of bacteria and the consequent increase in the level of ammoniacal nitrogen, amines and other basic compounds, as reported by Karabagias et al (2011) and Rodríguez-Calleja et al (2005) during the storage of meat products refrigerated at 4°C. As a consequence of the increased level of alkalinisation of raw burgers, the cooked ones were found to be affected with the same trend.…”

Section: Physical-chemical Characteristicsmentioning

confidence: 86%

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

et al. 2017

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.Abstract: The object of this study was to evaluate the effect of Zingiber officinale powder on physicalchemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

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Development of the aerobic spoilage flora of chilled rabbit meat

Cited by 50 publications

References 17 publications

Development of microbial spoilage and lipid and protein oxidation in rabbit meat

Development of microbial spoilage and lipid and protein oxidation in rabbit meat

Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

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