کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8983693 1109721 2005 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development of the aerobic spoilage flora of chilled rabbit meat
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Development of the aerobic spoilage flora of chilled rabbit meat
چکیده انگلیسی
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 medium-size abattoir were collected and evaluated for sensory, physicochemical and microbiological changes during aerobic storage at 3 ± 1 °C. Mean initial pH value (pH24), extract-release volume (ERV) and lactate content of Biceps femoris muscle, were 6.26 ± 0.20, 13.50 ± 3.50 ml and 0.70 ± 0.07%, respectively. As with other muscle foods kept chilled in air, pH increased and ERV and lactate decreased as storage progressed. Initial levels (log cfu/g) of aerobes (APC), psychrotrophic flora, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae and yeasts were 4.76 ± 0.31, 4.81 ± 0.81, 3.39 ± 1.12, 2.01 ± 0.92, 2.76 ± 0.51, 0.49 ± 0.45 and 3.46 ± 0.32, respectively. Pseudomonads, most of them fluorescent, and to a lesser extent B. thermosphacta and yeasts grew faster than the remaining microorganisms and became predominant at the end of the shelf life. Carcasses spoiled when mean APC, psychrotrophic and pseudomonads numbers were ca. 8 log cfu/g, their mean shelf life being estimated at 6.8 days. A lot of DFD-like rabbit carcasses, with higher pH and lower ERV values but similar microbial loads to normal meat, developed a strong putrid odour after 4 days.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 70, Issue 2, June 2005, Pages 389-394
نویسندگان
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