The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO2 20%+80% O2 - MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of rabbit loins was tested at days 1, 4 and 10 of refrigerated storage. Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological quality of rabbit meat throughout the shelf-life trial. The three packaging methods were all similarly effective in maintaining the physical and sensory quality of the meat, irrespective of the different dietary lipid sources and thus different susceptibility to oxidation. MAP and VAC were more effective than BAG in preserving rabbit meat hygienic quality, as highlighted by the microbial count analyzed at day 4 of shelf-life (P < 0.001). At day 10, the microbiological quality didn't differ between MAP and VAC rabbit meat samples.
The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition
DAL BOSCO, Alessandro
;CASTELLINI, Cesare;MARTINO, MELANIA;MATTIOLI, SIMONA;MARCONI, Ombretta;SILEONI, VALERIA;RUGGERI, SILVIA;TEI, Francesco;BENINCASA, Paolo
2015
Abstract
The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO2 20%+80% O2 - MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of rabbit loins was tested at days 1, 4 and 10 of refrigerated storage. Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological quality of rabbit meat throughout the shelf-life trial. The three packaging methods were all similarly effective in maintaining the physical and sensory quality of the meat, irrespective of the different dietary lipid sources and thus different susceptibility to oxidation. MAP and VAC were more effective than BAG in preserving rabbit meat hygienic quality, as highlighted by the microbial count analyzed at day 4 of shelf-life (P < 0.001). At day 10, the microbiological quality didn't differ between MAP and VAC rabbit meat samples.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
