Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

Author:

Cullere Marco,Dalle Zotte AntonellaORCID,Tasoniero Giulia,Giaccone Valerio,Szendrő Zsolt,Szín Melinda,Odermatt Meinrad,Gerencsér Zsolt,Dal Bosco Alessandro,Matics Zsolt

Funder

Padova University funds

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Fatty acid and aldehyde composition of individual phospholipid classes of rabbit skeletal muscles is related to the metabolic type of the fibre;Alasnier;Meat Science,1998

2. Control of microbial growth and rancidity in rabbit carcasses by modified atmosphere packaging;Berruga;Journal of the Science of Food and Agriculture,2005

3. The influence of linseed on rabbit meat quality;Bianchi;World Rabbit Science,2009

4. Harmonization of criteria and terminology in rabbit meat research. Revised proposal;Blasco;World Rabbit Science,1996

5. Bobbitt, J. (2002). Shelf life and microbiological safety of selected new and emerging meats destined for export markets. In: Rural Industries Research and Development Corporation, publ. no. 02–038. Retrieved from: http://www.rirdc.gov.au/reports/NAP/02–038.

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