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Quality changes during refrigerated storage of rabbit meat [electronic resource].

By:

Hayam A. Mansour

Language: English Summary language: Arabic Description: p.441-450Other title:

تغيرات جودة لحوم الأرنب أثناء تخزينها بالتبريد [Added title page title]

Uniform titles:

Veterinary medical journal, 2010 v.58 (4) [electronic resource].

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In: Veterinary Medical Journal 2010.v.58(4)Summary: Rabbit meat obtained from 18 New Zealand white rabbits were subjected to refrigerated storage at 3 ± 1°C and examined after I, 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 (1"BARS). PH revealed a variation in its value throughout the storage period. Cooking loss % was significantly increased (P < 0.05) throughout storage period,

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Rabbit meat obtained from 18 New Zealand white rabbits were subjected to refrigerated storage at 3 ± 1°C and examined after I, 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 (1"BARS). PH revealed a variation in its value throughout the storage period. Cooking loss % was significantly increased (P < 0.05) throughout storage period,

Summary in Arabic.

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