2018
DOI: 10.1016/j.meatsci.2017.09.017
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Application of Carnobacterium maltaromaticum as a feed additive for weaned rabbits to improve meat microbial quality and safety

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Cited by 22 publications
(11 citation statements)
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“…BF pH u was higher than LL pH u , which is a result of the higher proportion of white fibres present in the LL muscle (Gondret and Bonneau, 1998;Lefaucheur, 2010;Cullere and Dalle Zotte, 2018). For rabbit meat drip loss, low variations (0.0-2.6%) were observed and values were in the lower range of those reported in the literature (0.0-4.2%; Cullere and Dalle Zotte, 2019;Koné et al, 2018, Składanowska-Baryza et al, 2018. Interestingly, rabbit meat drip loss values were closer to values reported for beef (0.5-5.3%; Holdstock et al, 2014;Hopkins et al, 2014;Puente et al, 2019) than those reported for pork loin (0.0-15.6%; Purslow et al, 2008;Choe and Kim, 2014;Dokmanovic et al, 2015), suggesting that rabbit meat produced in Quebec is not particularly exudative.…”
Section: Meat Quality Characteristicsmentioning
confidence: 69%
“…BF pH u was higher than LL pH u , which is a result of the higher proportion of white fibres present in the LL muscle (Gondret and Bonneau, 1998;Lefaucheur, 2010;Cullere and Dalle Zotte, 2018). For rabbit meat drip loss, low variations (0.0-2.6%) were observed and values were in the lower range of those reported in the literature (0.0-4.2%; Cullere and Dalle Zotte, 2019;Koné et al, 2018, Składanowska-Baryza et al, 2018. Interestingly, rabbit meat drip loss values were closer to values reported for beef (0.5-5.3%; Holdstock et al, 2014;Hopkins et al, 2014;Puente et al, 2019) than those reported for pork loin (0.0-15.6%; Purslow et al, 2008;Choe and Kim, 2014;Dokmanovic et al, 2015), suggesting that rabbit meat produced in Quebec is not particularly exudative.…”
Section: Meat Quality Characteristicsmentioning
confidence: 69%
“…It contains Carnobacterium maltoaromaticum which produces piscicolin 126 and carnobacterium BM1 and the circular bacteriocin, carnocyclin A, that is particularly potent against L. monocytogenes 15 . Including Micocin ® as a feed additive in the diet of Grimaud rabbits resulted in reduced levels of L. monocytogenes in ground meat during storage indicating that including a protective culture in animal diets resulted in safer food products 16 .…”
Section: Bacteriocins As Food Biopreservativesmentioning
confidence: 99%
“…It extended the shelf-life of meat products [ 124 ]. Other studies have investigated the addition of bacteriocins to food products with nanoparticles or as bacteriocin-producing cultures [ 125 , 126 ].…”
Section: Natural Food Preservation Technologiesmentioning
confidence: 99%