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Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere
After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P<0.001) and C16:0 (P<0.001) acids in the fat of the LTL muscles decreased. Only the share of C18:0 (P=0.001) and C20:1 (P=0.015) acids was significantly influenced by the packaging method. The highest iodine level was found in MAP1 21 days after packaging (85.68). The ratio of n-6/n-3, PUFA/SFA, AI, and TI indexes, which indicate a higher nutritional quality of fat, varied only with storage time without being affected by the gas mixture (P>0.05). The H/H level differed significantly with the storage time (P<0.001), with no effect of the gas mixture (P=0.133). After the 21-day storage period, the controlled atmosphere led to an increase in the concentration of MUFA and PUFA and a decrease in SFA, according to the study of the fatty acid profile.
Influence of Storage Time and Ultrasonic Treatment on the Microbial and Physicochemical Quality of Red Deer (Cervus elaphus) Venison
ABSTRACTThe study set out to examine the effect of sampling time, ultrasonic treatment and muscle on the microbial and physicochemical quality of meat from red deer. Samples of three muscles from eight red deer hinds were collected: semimembranosus (SM), longissimus thoracis et lumborum (LTL), and quadriceps femoris (QD). The samples were stored using three methods and treated or not with an ultrasonic bath. The SM muscle had the highest loads of lactic acid bacteria, and the SM had more fungi and molds than the LTL. Freezer storage reduced the numbers of lactic acid bacteria by 17.8% compared with the samples examined 48 h post‐harvest. The freezer storage of LTL and SM samples led to the lowest detection of Pseudomonas sp., with the QD sample being free of this microbe. Ultrasonic bath had minimal impact on meat physicochemical and sensory traits. Still, it significantly reduced the loads of β‐d‐glucuronidase‐positive Escherichia coli (by 35.2%) and Enterobacteriaceae (by 11.6%), compared with untreated samples. Deer muscles vary in microbial loads, but bacterial counts can be decreased with proper methods of venison management.
Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat
ABSTRACTMeat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative products adversely affect the human body, but the compounds formed during oxidative changes also typically possess unpleasant aromas, leading to deterioration in the flavor of the meat. Our study analyzed three types of storage atmosphere for rabbit meat: vacuum (VAC), a modified atmosphere (LoOxMAP) composed of 60% CO2, 25% O2, and 15% N2, and an MAP (HiOxMAP) composed of 30% CO2 and 70% O2. The results show that the MAP with 70% oxygen (HiOxMAP) is the least beneficial variant of the three. Rabbit meat packed under HiOxMAP showed the greatest oxidative changes, and volatile compounds providing an unpleasant odor were detected. The fewest changes in meat stored for 21 days occurred in samples stored in VAC.Practical Applications: For the long‐term storage of rabbit meat at refrigerated temperature, it is best to use a vacuum atmosphere to slow down the oxidative changes in the meat fat.