Effect of the type of packaging on the shelf life of ground rabbit meat

Redondo-Solano, Mauricio; Guzmán-Saborío, Priscila; Ramírez-Chavarría, Felipe; Chaves-Ulate, Carolina; Araya-Quesada, Yorleny; Araya-Morice, Adriana

doi:10.1177/10820132211003705

Cited by 11 publications

(6 citation statements)

References 59 publications

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“…Previous studies have investigated the microbiological quality of MAP meat products with natural plant additives, including sheep burgers [ 52 ], deer burgers [ 49 ] and beef burger patties [ 87 ], but not rabbit burgers. The effect of different types of packaging on the microbiological quality of rabbit meat has been studied [ 88 ], but MAP rabbit meat with the addition of garlic has not been analyzed to date.…”

Section: Discussionmentioning

confidence: 99%

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

Śmiecińska

Gugołek

Kowalska

2022

Animals

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The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality and organoleptic properties of raw and oven-baked burgers were analyzed before and after refrigerated storage. Four meat formulations were prepared: control (C)—without additives, with the addition of G (0.35 g/100 g of meat), R (0.35 g/100 g of meat) and GR (0.35 g/100 g of meat each). The addition of GR induced an increase in pH and TBARS values in raw and oven-baked burgers. The pH of raw and oven-baked burgers was also affected by storage time (ST), and it was lower after 7 days of storage (ST7) than before storage (ST0). TBARS values were higher at ST7 only in raw burgers. The addition of R and GR decreased the values of color parameter L* (lightness) relative to G and C in raw and oven-baked burgers. The greatest changes in parameter a* (redness) were observed after the addition of R and GR, both before and after heat treatment. The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). In raw burgers, color saturation (C*) was higher in groups R and GR than in groups C and G, and the value of hue angle (h°) was lower in burgers with GR than in those with G and R. In oven-baked burgers, the values of C* and h° were lower in group GR than in the remaining treatments (C, G and R). In raw burgers, ST had no effect on the values of L*, whereas the values of parameters a*, b*, C* and h° were lower at ST7 than at ST0. In oven-baked burgers, the values of L* were higher at ST0 than at ST7, and the values of a*, b*, C* and h° were higher at ST7 than at ST0. The tested additives had no influence on the presence of off-odors in raw burgers. This parameter was affected by ST, and its value was lower at ST0 than at ST7. The appearance and overall acceptability of burgers were affected only by additives, and raw burgers containing GR received the lowest scores. After heat treatment, control burgers scored lowest for all attributes, whereas burgers with the addition of R and GR received the highest scores. The analyzed additives had no effect on the growth of Enterobacteriacea, Pseudomonas spp., lactic acid bacteria or total aerobic psychrotrophic bacteria. However, the counts of all identified bacteria increased at ST7. In conclusion, garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their eating quality.

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Section: Discussionmentioning

confidence: 99%

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

Śmiecińska

Gugołek

Kowalska

2022

Animals

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“…The results obtained here suggest that the marination process with incorporation of Ras El-Hanout combined with low-O 2 packaging was the most antimicrobial treatment in rabbit meat against the main spoilage microorganisms as compared to control samples. Wang et al [28] and Redondo-Solano et al [57] found that the TVBN content steadily increased during the retail display of rabbit meat. The Egyptian Organization for Standardization and Quality Control (EOS 1090/2005) has set guidelines and thresholds to define the freshness or spoilage of rabbit meat.…”

Section: Total Volatile Basic Nitrogen Of Rabbit Meatmentioning

confidence: 98%

“…For its part, this reduction can be at the origin of the oxidation of the pigment Mb [28,56]. Recently, Redondo-Solano et al [57] found that the color stability of stored ground rabbit meat was improved using vacuum storage compared to simple overwrapping. In light of our results, we can conclude that rabbit meat discoloration during exposure was significantly (p < 0.05) influenced by microbial spoilage, lipid oxidation, and possibly to a large extent by Mb oxidation.…”

Section: Color Stability Of Rabbit Meatmentioning

confidence: 99%

Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging

Djenane

Miri

Ariño

2023

Foods

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This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.

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“…The provision of animal welfare and sustainability of RM producers and slaughterhouses also depends on state regulation in the form of the development of standards in the field of regulatory and technical support for the breeding and processing of rabbits, as well as the standardization of animal welfare assessment processes. Compliance of RM production with environmental principles can also be achieved only with the joint efforts of the state and the main market players associated with rational (waste-free) rabbit processing technology or optimization of waste management processes [ 16 ], as well as the use of sustainable packaging [ 144 , 145 ].…”

Section: Strategies For Sustainable Rabbit Meat Productionmentioning

confidence: 99%

Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review

Siddiqui,

Adli,

Nugraha

et al. 2024

Heliyon

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Effect of the type of packaging on the shelf life of ground rabbit meat

Cited by 11 publications

References 59 publications

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

Use of Algerian Type Ras El-Hanout Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O2 Modified Atmosphere Packaging

Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review

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