Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking

The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24 h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 2.2, 61.7 and 32.7 mg kg− 1 in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 and 88.4 mg kg− 1. SPD and SPM losses of about one third of the initial levels were apparent in saddles stored at − 18 °C for 8 months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at + 2 °C for up to 9 days. Stewing of saddles caused significant SPD and SPM losses of about 20-25%, while upon roasting and pan-roasting without oil a decrease of about 50% of the initial concentration was observed.

► Spermine and spermidine contents in rabbit meat are lower than in other meats. ► Rabbit liver and kidneys belong to items with very high content of both polyamines. ► Putrescine content is negligible in both rabbit meat and inner organs. ► Contents of both the polyamines in meat decrease during cold storage. ► Even higher losses occur during meat stewing and particularly roasting.