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Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0002-2626-9329
cris.virtual.author-orcid0000-0003-3708-2890
cris.virtual.author-orcid0000-0001-8943-0266
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-6343-332X
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcidf24d1760-910b-4055-b5f0-f9a09bb1102f
cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
cris.virtualsource.author-orcid88cac701-0bd6-4106-9279-6d4f5ac4709c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid307551d0-aa67-4ae6-b57b-fb099d8300e7
dc.abstract.enMeat 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.contributor.authorVissio, Annalisa
dc.contributor.authorGrygier, Anna
dc.contributor.authorSkładanowska-Baryza, Joanna
dc.contributor.authorKmiecik, Dominik
dc.contributor.authorStanisz, Marek
dc.contributor.authorMajewski, Arkadiusz
dc.contributor.authorRudzińska, Magdalena
dc.date.accessioned2025-01-16T07:42:00Z
dc.date.available2025-01-16T07:42:00Z
dc.date.issued2024
dc.description.abstract<jats:title>ABSTRACT</jats:title><jats:p>Meat 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% CO<jats:sub>2</jats:sub>, 25% O<jats:sub>2</jats:sub>, and 15% N<jats:sub>2</jats:sub>, and an MAP (HiOxMAP) composed of 30% CO<jats:sub>2</jats:sub> and 70% O<jats:sub>2</jats:sub>. 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.</jats:p><jats:p><jats:italic>Practical Applications</jats:italic>: 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.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,8
dc.description.number12
dc.description.points100
dc.description.volume126
dc.identifier.doi10.1002/ejlt.202400146
dc.identifier.eissn1439-9312
dc.identifier.issn1438-7697
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2357
dc.languageen
dc.pbn.affiliationanimal science and fisheries
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofEuropean Journal of Lipid Science and Technology
dc.relation.pagese202400146
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enmodified atmosphere
dc.subject.enoxidative stability
dc.subject.enrabbit meat
dc.subject.envolatile compounds
dc.titleStorage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue12
oaire.citation.volume126