Evaluation of rabbit meat microbiota from the viewpoint of marketing method
Microbiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and purchased in supermarkets, as well as frozen. The total number of analysed rabbits was 20. For all samples the following microbiological parameters were dete...
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| Veröffentlicht in: | Potravinarstvo 2017, Vol.11 (1), p.391-397 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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| Online-Zugang: | Volltext |
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| Zusammenfassung: | Microbiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and purchased in supermarkets, as well as frozen. The total number of analysed rabbits was 20. For all samples the following microbiological parameters were determined: total microorganisms count (TAC), the count of lactic acid bacteria (LAB), psychrotropic microorganisms, moulds and yeasts, as well as bacteria of the Enterobacteriaceae family. Total microorganisms count was the highest (p |
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| ISSN: | 1337-0960 1337-0960 |
| DOI: | 10.5219/764 |