Development of microbial spoilage and lipid and protein oxidation in rabbit meat

Abstract

This experiment aimed to determine microbial spoilage and lipid and protein oxidation during aerobic refrigerated (4°C) storage of rabbit meat. Forty male New Zealand white rabbits were slaughtered according to the Halal slaughter procedure. The hind limbs were used for microbial analysis while the Longissimus lumborum m. was used for determination of lipid and protein oxidation. Bacterial counts generally increased with aging time and the limit for fresh meat (10(8)cfu/g) was reached at d 7 postmortem. Significant differences in malondialdehyde content were observed after 3d of storage. The thiol concentration significantly decreased with increase in aging time. The band intensities of myosin heavy chain and troponin T significantly reduced with increased refrigerated storage while actin remained relatively stable. This study thus proposes protein oxidation as a potential deteriorative change in refrigerated rabbit meat along with microbial spoilage and lipid oxidation.

Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage

“…Decreased tenderness as the ultimate pH of fat drops from 6.02 to 4.76 is due to the fat rancidity, microbial infection, storage time and other conditions of storage. These values are similar to those reported by Nakyinsige, K. et al 9 . The changes of pH value is indicate that the stability of the fat start to disintegrate.…”

“…This was probably due to the destruction of hydro-peroxides into secondary oxidation products and production of potentially toxic compounds. In the recently study 9 reported that the TBARS value of rabbit muscle along the storage period at 4 increased when the storage time increased for 7 days. Also, Elva 22 reported that TBARS in chicken leg and breast meat also increased at the end of 6 months of frozen storage.…”

“…The comprehensive utilization of livestock by-products is a new growth point in the development of animal husbandry, and the exploitation and use of animal fat is one of the important pillars, however, lipid oxidation is an inevitable chemical reaction which directly restricts the use and development of animal fat. At the current research status, there are many reports on the lipid oxidation changes in different meats during refrigerated storage which only have focused on meat 8,9 , little information is available about the changes in lipid oxidation and fatty acids during a long time low-temperature storage in fats. Therefore, it is important to investigate and monitor the changes of the lipid oxidation during a long time low-temperature storage which is very important to develop a better understanding of the varieties in Altay sheep fat.…”

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

“…Nakyinsige et al. () and Rodríguez‐Calleja et al. () reported the spoilage of rabbit meat stored aerobically at 3 °С for 7 days, when the total microbial, psychrotrophic, and Pseudomonas counts attained 8 log cfu/g.…”

Applications of electronic noses in meat analysis

“…Standard tests include total bacterial count (TBC) (Casaburi et al, 2015), rancidity measurements with thiobarbituric acid reactive substances assay (TBARS) (Nakyinsige et al, 2015), determination of VDCs by GC-MS and total volatile basic nitrogen (TVBN) measurements (Jaffrès et al, 2011). Colour evaluation and sensory descriptive analysis can be also useful in the detection of spoiled samples (Dissing et al, 2013).…”