Microbial, Biochemical and Organoleptic Changes in Ground Rabbit Meat Stored at 5 to 7 C

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Abstract
Ground meat samples from New Zealand white rabbits varying from 8 to 16 weeks of age were used to study microbiological (total plate counts, crystal violet tetrazolium chloride counts and incidence of Enterobacteriaceae), biochemical (pH, volatile nitrogen, free fatty acids and total pigments) and organoleptic changes (flavor, juiciness and general acceptability score of cooked meat) during storage at 5 to 7 G-for.periods of 0, 3,6 and 10 days. Total plate counts, crystal violet tetrazolium chloride counts and pH were not significantly increased even after 6 days of storage; however, a significant increase in counts was observed after 10 days of storage. Enterobacter, Shigella, Salmonella, Pectobacterium, Klebsiella and Serratiawere the identified enteric bacteria in ground rabbit meat. Volatile nitrogen content did not change significantly between any 2 days of storage. Percent free fatty acid content increased and total pigments decreased significantly between each two-storage periods. Flavor, juiciness and general acceptability scores of cooked meat showed a significant decrease as the days of storage progressed. There was no significant change in tenderness of cooked meat and color of raw meat until 3 days of storage, however, the scores were significantly lower after 3 days of storage. Aroma and general acceptability of raw meat decreased (P<.05) as the days of storage progressed but differences were not significant between any two treatment periods. Copyright © 1978. American Society of Animal Science . Copyright 1978 by American Society of Animal Science.

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