Development of the aerobic spoilage flora of chilled rabbit meat

Even though worldwide production of rabbit meat is over 1,000,000 ton, little information is available on rabbit meat microbiology. This paper reports on the microflora developing on chill-stored rabbit carcasses. Four different lots of 24 h post-mortem rabbit carcasses dressed and kept at 0 °C in a...

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Veröffentlicht in:	Meat science 2005-06, Vol.70 (2), p.389-394
Hauptverfasser:	Rodríguez-Calleja, José M., García-López, María-Luisa, Santos, Jesús A., Otero, Andrés
Format:	Artikel
Sprache:	eng
Schlagworte:	aerobes aerobic conditions bacterial contamination Biological and medical sciences chilled meats cold storage Food industries food spoilage food storage Fundamental and applied biological sciences. Psychology Meat and meat product industries Microbial spoilage molds (fungi) Normal and DFD rabbit meat Physicochemical characteristics plate count psychrotrophic bacteria rabbit meat shelf life yeasts
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