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

Impact of packaging system on the microbial quality of chilled rabbit meat over 21 days of storage

“…Rodríguez‐Calleja et al (2005) and Cwiková and Pytel (2017) reported a bacterial count of 2.80 CFU Log 10 /g after a 7‐day storage period, which is similar to the results of this study. However, Cullere et al (2018) found a significantly lower EBC in meat, with values ranging from 1.11 to 1.18 CFU Log 10 /g for VAC and 0.7–1.08 CFU Log 10 /g for MAP methods, which differs from the results of the present study. The differences between the findings of this study and those of Cullere et al (2018) may be due to variations in the storage periods (7 and 4 days, respectively) and the initial microbial count.…”

“…However, Cullere et al (2018) found a significantly lower EBC in meat, with values ranging from 1.11 to 1.18 CFU Log 10 /g for VAC and 0.7–1.08 CFU Log 10 /g for MAP methods, which differs from the results of the present study. The differences between the findings of this study and those of Cullere et al (2018) may be due to variations in the storage periods (7 and 4 days, respectively) and the initial microbial count. Additionally, spices can also impact the microbiological stability of meat.…”

“…As shown in Table 1, the initial EBC value in this study was 2.08 CFU Log 10 /g. This result differs from the findings of Cullere et al (2018), who reported a lower initial EBC value of 0.70 CFU Log 10 /g.…”

Impact of packaging system on the microbial quality of chilled rabbit meat over 21 days of storage

“…Rodríguez‐Calleja et al (2005) and Cwiková and Pytel (2017) reported a bacterial count of 2.80 CFU Log 10 /g after a 7‐day storage period, which is similar to the results of this study. However, Cullere et al (2018) found a significantly lower EBC in meat, with values ranging from 1.11 to 1.18 CFU Log 10 /g for VAC and 0.7–1.08 CFU Log 10 /g for MAP methods, which differs from the results of the present study. The differences between the findings of this study and those of Cullere et al (2018) may be due to variations in the storage periods (7 and 4 days, respectively) and the initial microbial count.…”

“…However, Cullere et al (2018) found a significantly lower EBC in meat, with values ranging from 1.11 to 1.18 CFU Log 10 /g for VAC and 0.7–1.08 CFU Log 10 /g for MAP methods, which differs from the results of the present study. The differences between the findings of this study and those of Cullere et al (2018) may be due to variations in the storage periods (7 and 4 days, respectively) and the initial microbial count. Additionally, spices can also impact the microbiological stability of meat.…”

“…As shown in Table 1, the initial EBC value in this study was 2.08 CFU Log 10 /g. This result differs from the findings of Cullere et al (2018), who reported a lower initial EBC value of 0.70 CFU Log 10 /g.…”

Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality

“…Therefore, it appears that no antimicrobial compounds present in colostrum were transferred to the meat in sufficient quantities to affect microbial populations. These results are in line with findings from previous studies, where supplementation of the animal diet with phytoderivatives did lead to limited hygienic profile advantages [ 6 , 70 , 71 ]. In our opinion, the strategy of limiting the microbial development of food during shelf-life through animal feeding still needs to be confirmed.…”

Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality

“…and Enterobacteriaceae counts. These results are in agreement with other studies on rabbit meat [28]. The initial microbial load of meat depends on the physiological status of the animal at slaughter and on the hygienic conditions during slaughter, handling, and production processes [37].…”

Impact of packaging system on the microbial quality of chilled rabbit meat over 21 days of storage

“…Rodríguez‐Calleja et al (2005) and Cwiková and Pytel (2017) reported a bacterial count of 2.80 CFU Log 10 /g after a 7‐day storage period, which is similar to the results of this study. However, Cullere et al (2018) found a significantly lower EBC in meat, with values ranging from 1.11 to 1.18 CFU Log 10 /g for VAC and 0.7–1.08 CFU Log 10 /g for MAP methods, which differs from the results of the present study. The differences between the findings of this study and those of Cullere et al (2018) may be due to variations in the storage periods (7 and 4 days, respectively) and the initial microbial count.…”

“…However, Cullere et al (2018) found a significantly lower EBC in meat, with values ranging from 1.11 to 1.18 CFU Log 10 /g for VAC and 0.7–1.08 CFU Log 10 /g for MAP methods, which differs from the results of the present study. The differences between the findings of this study and those of Cullere et al (2018) may be due to variations in the storage periods (7 and 4 days, respectively) and the initial microbial count. Additionally, spices can also impact the microbiological stability of meat.…”

“…As shown in Table 1, the initial EBC value in this study was 2.08 CFU Log 10 /g. This result differs from the findings of Cullere et al (2018), who reported a lower initial EBC value of 0.70 CFU Log 10 /g.…”

Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality

“…Therefore, it appears that no antimicrobial compounds present in colostrum were transferred to the meat in sufficient quantities to affect microbial populations. These results are in line with findings from previous studies, where supplementation of the animal diet with phytoderivatives did lead to limited hygienic profile advantages [ 6 , 70 , 71 ]. In our opinion, the strategy of limiting the microbial development of food during shelf-life through animal feeding still needs to be confirmed.…”

Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality

“…and Enterobacteriaceae counts. These results are in agreement with other studies on rabbit meat [28]. The initial microbial load of meat depends on the physiological status of the animal at slaughter and on the hygienic conditions during slaughter, handling, and production processes [37].…”

Impact of packaging system on the microbial quality of chilled rabbit meat over 21 days of storage

“…Rodríguez‐Calleja et al (2005) and Cwiková and Pytel (2017) reported a bacterial count of 2.80 CFU Log 10 /g after a 7‐day storage period, which is similar to the results of this study. However, Cullere et al (2018) found a significantly lower EBC in meat, with values ranging from 1.11 to 1.18 CFU Log 10 /g for VAC and 0.7–1.08 CFU Log 10 /g for MAP methods, which differs from the results of the present study. The differences between the findings of this study and those of Cullere et al (2018) may be due to variations in the storage periods (7 and 4 days, respectively) and the initial microbial count.…”

“…However, Cullere et al (2018) found a significantly lower EBC in meat, with values ranging from 1.11 to 1.18 CFU Log 10 /g for VAC and 0.7–1.08 CFU Log 10 /g for MAP methods, which differs from the results of the present study. The differences between the findings of this study and those of Cullere et al (2018) may be due to variations in the storage periods (7 and 4 days, respectively) and the initial microbial count. Additionally, spices can also impact the microbiological stability of meat.…”

“…As shown in Table 1, the initial EBC value in this study was 2.08 CFU Log 10 /g. This result differs from the findings of Cullere et al (2018), who reported a lower initial EBC value of 0.70 CFU Log 10 /g.…”

Effect of Bovine Colostrum Dietary Supplementation on Rabbit Meat Quality

“…Therefore, it appears that no antimicrobial compounds present in colostrum were transferred to the meat in sufficient quantities to affect microbial populations. These results are in line with findings from previous studies, where supplementation of the animal diet with phytoderivatives did lead to limited hygienic profile advantages [ 6 , 70 , 71 ]. In our opinion, the strategy of limiting the microbial development of food during shelf-life through animal feeding still needs to be confirmed.…”

Effects of Olive Mill Vegetation Water Phenol Metabolites Transferred to Muscle through Animal Diet on Rabbit Meat Microbial Quality

“…and Enterobacteriaceae counts. These results are in agreement with other studies on rabbit meat [28]. The initial microbial load of meat depends on the physiological status of the animal at slaughter and on the hygienic conditions during slaughter, handling, and production processes [37].…”