Evaluation of rabbit meat microbiota from the viewpoint of marketing method

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43911422" target="_blank" >RIV/62156489:43210/17:43911422 - isvavai.cz</a>

Result on the web

<a href="https://dx.doi.org/10.5219/764" target="_blank" >https://dx.doi.org/10.5219/764</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/764" target="_blank" >10.5219/764</a>

Result language

angličtina

Original language name

Evaluation of rabbit meat microbiota from the viewpoint of marketing method

Original language description

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 &lt;0.05) in rabbit meat from butcher shops (5.34 log CFU.g-1). The counts of lactic acid bacteria (LAB) in rabbit meat originating from domestic breeding was 2.58 log CFU.g-1, in vacuum-packaged rabbits 3.18 log CFU.g-1, in frozen rabbits 2.29 log CFU.g-1, and in rabbit meat purchased from butcher shops 3.58 log CFU.g-1. The highest count (p &lt;0.05) of Enterobacteriaceae was observed in samples from butcher shops, namely 2.91 log CFU.g-1. In contrast the lowest count (p &lt;0.05) was in rabbit meat from home slaughtering at 1.47 log CFU.g-1 and in frozen ones at 1.36 log CFU.g-1. The lowest counts (p &lt;0.05) of moulds and yeasts were observed in rabbit meat from domestic slaughter, namely 1.12 log CFU.g-1. The highest counts (p &lt;0.05) were in rabbit meat from butcher shops 2.97 log CFU.g-1. The highest counts (p &lt;0.05) of psychrotrophic microorganisms were detected in rabbit meat from butcher shops, namely 4.98 log CFU g-1 and the lowest ones (p &lt;0.05) in the meat of domestically slaughtered rabbits at 2.52 log CFU.g-1. In all monitored microbiological indicators, we have found differences (p &lt;0.05) in their counts on the surface and inside the muscle tissue, both on the front and rear parts of the rabbit carcass.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

11

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

391-397

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85023190388