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

cris.lastimport.scopus2025-10-23T06:55:08Z
cris.virtual.author-orcid0000-0002-2572-0202
cris.virtual.author-orcid0000-0003-4608-6092
cris.virtual.author-orcid0000-0002-3009-3346
cris.virtual.author-orcid0000-0001-8943-0266
cris.virtual.author-orcid0000-0002-2626-9329
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid4fbd1f59-0dc5-4c7a-8b19-33126b5d8e0c
cris.virtualsource.author-orcidc925cff9-7928-4326-9e3d-a4c04666d690
cris.virtualsource.author-orcid11dda879-cf30-4a05-9847-3e80d2ba025c
cris.virtualsource.author-orcid88cac701-0bd6-4106-9279-6d4f5ac4709c
cris.virtualsource.author-orcidf24d1760-910b-4055-b5f0-f9a09bb1102f
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe 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.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.contributor.authorRacewicz, Przemysław Łukasz
dc.contributor.authorBiesiada, Hanna
dc.contributor.authorMajewski, Michał
dc.contributor.authorLudwiczak, Agnieszka
dc.contributor.authorStanisz, Marek
dc.contributor.authorSkładanowska-Baryza, Joanna
dc.date.accessioned2025-09-02T09:17:11Z
dc.date.available2025-09-02T09:17:11Z
dc.date.issued2023
dc.description.abstract<jats:title>Abstract</jats:title><jats:p>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 CO<jats:sub>2</jats:sub> concentrations in meat significantly decreased the <jats:italic>Pseudomonas</jats:italic> bacteria population (after 14 and 21 days of storage). Conversely, the gaseous mixture containing 70% O<jats:sub>2</jats:sub> 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 <jats:italic>Pseudomonas</jats:italic> 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.</jats:p>
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if1,7
dc.description.number1
dc.description.points100
dc.description.volume94
dc.identifier.doi10.1111/asj.13852
dc.identifier.eissn1740-0929
dc.identifier.issn1344-3941
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4579
dc.languageen
dc.relation.ispartofAnimal Science Journal
dc.relation.pagese13852
dc.rightsClosedAccess
dc.sciencecloudsend
dc.subject.enmeat quality
dc.subject.enmicrobiological quality
dc.subject.enmodified atmosphere
dc.subject.enrabbit
dc.titleImpact of packaging system on the microbial quality of chilled rabbit meat over 21 days of storage
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume94