Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

Cullere, Marco; Zotte, Antonella Dalle; Tasoniero, Giulia; Giaccone, Valério; Szendrő, Zsolt; Szín, Melinda; Odermatt, M.; Gerencsér, Zsolt; Bosco, Alessandro Dal; Matics, Zsolt

doi:10.1016/j.meatsci.2018.03.014

Cited by 69 publications

(49 citation statements)

References 24 publications

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“…The mean pH was 5.9 ± 0.1 for both groups at all times ( p = 0.710). Therefore, no significant effect was found, in accordance with what was previously reported by Menchetti et al and Cullere et al [ 22 , 24 ].…”

Section: Resultssupporting

confidence: 92%

“…These results in part overlap with what was reported by Smeti et al and Nieto et al [ 33 , 34 ], who observed a decrease in L* values and an increase with a subsequent decrease in a* values during refrigerated storage of lamb and ewe meat. Conversely, Cullere et al [ 24 ] found no variation during shelf life in L*, a*, and b* coordinates on rabbit meat, regardless of the type of diet and packaging. In the current work, b* values showed a fluctuating trend in both groups as it decreased after four days (from 0.76 ± 0.14 at day 0 to −0.02 ± 0.14 at day 4; p < 0.001) and increased in the last observation (1.25 ± 0.14; p = 0.014).…”

Section: Resultsmentioning

confidence: 99%

“…The possibility to improve the microbiological and organoleptic meat quality from a point of view of animals at the end of their reproductive life through the use of new biological compounds, represents a sustainable strategy that could allow to relaunch the rabbit meat sector [ 23 ]. Even though the healthy characteristics of rabbit meat are undisputed, the industry is going through a period of crisis due to reductions in consumption and welfare issues [ 24 ]. The use of nutraceutical products in breeding could be a marketing strategy that also meets the needs of animal welfare [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Castrica

Menchetti

Balzaretti

et al. 2020

Foods

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Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w). After slaughtering, the effect of dietary supplementation on microbiological, physico-chemical, and sensory characteristics of the rabbit loins, packed in an oxygen-permeable package, was evaluated at 6 h post mortem (day 0), after 4 and 10 days of refrigerated storage. No relevant results were obtained for pH and total volatile basic Nitrogen (TVBN) values but with regards to the color, some significant differences were observed between the groups. The goji berries (GBs) dietary supplementation had positive effects by reducing thiobarbituric acid reactive substances (TBARS) values in all the observations (p < 0.001). Moreover, microbiological results showed that the supplementation had a significant impact on Lactobacillus spp. (p < 0.001) prevalence, indeed the goji group had higher means on day 0 (p < 0.05) and on day 4 (p < 0.001) than the control group. Lastly, with regards to the consumer’s test, the tasters assigned a higher score to GBs rabbit meatballs and the purchase interest increased when the rabbit diet was known. Overall, these results indicate that the goji berries inclusion in the rabbit diet could represent a valuable strategy to improve quality and sensory traits of meat.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Castrica

Menchetti

Balzaretti

et al. 2020

Foods

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“…Similar proteins content was also reported in other articles for rabbit meat of average sized breeds [1, 17-20, 25-36, 40-43]. The proteins level varies relatedly to the carcass part, between 18.6 g/100 g in forelegs and 22.4 g/100 g in LD muscles [24][25][26][27][28][29][30][31][32][33][34][35][36]48]. The proportion of water and protein is higher in younger rabbits, and the amount of lipids is lower [29,35,40].…”

Section: Experimental Part Materials and Methodssupporting

confidence: 76%

“…It is rich in protein (18.6-22.4 g/100 g) with high biological value through the essential amino acid content, low in fat (1.8-8.8 g/100 g), cholesterol (47-61 mg/100 g), Na (37-47 mg/100 g). It is also recommended in hypertensive people diets [24][25][26][27][28][29][30][31][32][33][34][35][36], as well as in people affected by gout, due to the low purine content and the lack of uric acid [53]. It is rich in K (428-431 mg/100 g), P (222-237 mg/100 g), Mg (27 mg/100 g), Fe (5.56 mg/15.0 g/100 g), B complex vitamins and has a favorable high unsaturated fatty acids profile, with high ω6/ω3 ratio [24-36, 52, 62, 64-66].…”

mentioning

confidence: 99%

Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed

Frunză¹,

Simeanu²,

Pop³

et al. 2019

Rev. Chim.

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The purpose of this study was to investigate the sensorial, physico-chemical and nutritional traits of the meat in Flemish Giant rabbit breed. The biological material comprised 75 rabbits (25 males and 50 females), slaughtered at the age of 11 months, at an average carcass weight of 11.5 kg. Samples of the following muscle groups were taken: Longissimus dorsi (LD), Triceps brachii (TB) and Semimembranosus (SM) and were kept at 2 �C. Two hundred and twenty-five samples were analyzed to assess the physico-chemical peculiarities (pH measurements at 24- and 48 h post-slaughter; water, proteins, lipids, fatty acids and crude ash assessments). Another 225 samples (75 for each muscle group) were used as well to investigate the sensorial properties. The results issued from sensorial analysis were close as score among the three muscle groups studied. The pH value was higher in TB muscles. LD muscles from males had the highest protein content (21.70%), TB muscles of females had the highest proportion of lipids (2.65%), while the fatty acid content was higher in females for all analyzed muscles. Except for muscular content in some fatty acids, variance analysis highlighted not significant differences between genders for the studied characters.

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Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets

Alirezalu

Yaghoubi

Nemati

et al. 2021

Food Science & Nutrition

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The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ‐PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB‐N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ‐PL had the highest amount of redness and the lowest TVB‐N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life.

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Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

Cited by 69 publications

References 24 publications

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Contributions on the Sensorial, Physico-Chemical and Nutritional Characterization of Meat in Flemish Giant Rabbit Breed

Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets

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