Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

The combined effect of two dietary lipid sources (sunflower vs linseed oil) and three packaging methods (PVC film - BAG, modified atmosphere CO2 20% + 80% O2 - MAP, and vacuum - VAC) on the shelf-life (pH, color, microbial count, sensory traits) of rabbit loins was tested at days 1, 4 and 10 of refr...

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Veröffentlicht in:	Meat science 2018-07, Vol.141, p.36-43
Hauptverfasser:	Cullere, Marco, Dalle Zotte, Antonella, Tasoniero, Giulia, Giaccone, Valerio, Szendrő, Zsolt, Szín, Melinda, Odermatt, Meinrad, Gerencsér, Zsolt, Dal Bosco, Alessandro, Matics, Zsolt
Format:	Artikel
Sprache:	eng
Schlagworte:	Linseed oil Packaging Physical quality Rabbit meat Sensory quality Shelf-life
Online-Zugang:	Volltext
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