Impact of packaging system on the microbial quality of chilled rabbit meat over 21 days of storage

The pace of life is accelerating, so we are seeking ways to optimize the shelf life of products. To achieve this goal, the microbiological quality of rabbit meat was assessed at 7, 14, and 21 days under refrigerated conditions, utilizing two storage methods, modified atmosphere packaging (MAP) and vacuum packaging (VAC). Maintaining high levels of hygiene is critical not only during slaughter but also during subsequent technological processes and meat storage. The research concluded that the MAP method was more effective at extending the shelf-life of fresh rabbit meat than the VAC method. Additionally, increasing the CO2 concentrations in meat significantly decreased the Pseudomonas bacteria population (after 14 and 21 days of storage). Conversely, the gaseous mixture containing 70% O2 significantly decreased the Enterobacteriaceae population in the sample after 21 days of storage. Moreover, the MAP storage method considerably impeded microbial growth, particularly the total yeast and mold count, lactic acid bacteria count, and Pseudomonas spp. count. This study's findings demonstrate that rabbit meat can be stored for 21 days in a modified atmosphere containing appropriate concentrations of gases such as gaseous carbon dioxide and oxygen.