Bacterial contamination and selected traits of rabbit muscle tissue spoilage

• Autorzy: Szkucik K. , Pyz-Lukasik R.
• Języki publikacji: EN

Abstrakty

EN

The investigated material comprised rabbit carcasses obtained from a domestics slaughter (H) and two commercial slaughterhouses (L and M). The spoilage process and its dynamics were determined on the basis of bacteriological studies (total aerobic bacteria count, psychrophilic bacteria count, and presence of proteolitic bacteria), pH measurements, ammonia level as well as basic organoleptic characteristics (appearance and odour). All the determinations were performed after 24 h, 72 h, and 144 h of the storage at 2°C ±1°C and relative humidity ca 80%. The studies indicated the effect of hygienic status of a slaughter place on the bacterial contamination level and muscle tissue durability. Higher initial bacterial contamination of the muscle tissue from the slaughterhouse L contributed to the earlier occurrence of the undesirable organoleptic deviations and higher pH and NH₃ values, that evidenced a more rapid progressive spoilage process. After the 144 h storage, the unfavourable sensory properties disqualified comestible usefulness of the carcasses and markedly limited the further cold storage life of the carcasses from the on domestics slaughter and the slaughterhouse M.

• Wydawca: -
• Czasopismo: Bulletin of the Veterinary Institute in Puławy
• Rocznik: 2011
• Tom: 55
• Numer: 4
• Opis fizyczny: p.721-724,ref.

Twórcy

autor

Szkucik K.

• Department of Food Hygiene of Animal Origin, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, 20-033 Lublin, Poland

autor

Pyz-Lukasik R.

Bibliografia

• 1. Burbianka M., Pliszka A., Burzyńska H.: Food Microbiology. Ed. PZWL, Warszawa, 1983.
• 2. Comin D., Mioni R., Gallocchio L., Maniero C.: Microbiological quality and safety of rabbit meat in Veneto Region-Italy. 9th WRC-June 10-13, Verona-Italv, 2008, pp. 1331-1335.
• 3. Commission Regulation (EC) No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. OJ L 338, 22.12.2005, pp. 1-26. (with later amending).
• 4. Khalafalla F.A.: Microbiological status of rabbit carcasses in Egypt. Z Lebens Unters Forsch 1993, 196, 233-235.
• 5. Pełczyńska E., Prost E., Kowalska-Руłka FL, Szkucik K., Libelt K.: Spoilage of internal organs and muscle tissue and its relation to microflora and endogenous proteolitic enzymes. Medycyna Wet 1992, 48, 459-463.
• 6. Pérez Chabela M.L., Rodríguez Serrano G.M., Lara Calderón P., Guerrero I.: Microbial spoilage of meats offered for retail sale in Mexico City . Meat Sci 1999, 51, 279-282.
• 7. PN-EN ISO 6887-1:2000 Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination.
• 8. PN-EN ISO 4833:2004 Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C.
• 9. PN-94-A 82055-14 Meat and meat products. Microbiological examinations. Detection of proteolytic bacteria.
• 10. Rodríguez-Calleja J.M., García-López M.L., Santos J. A., Otero A.: Development of the aerobic spoilage flora of chilled rabbit meat. Meat Sci 2005, 70, 389-394.
• 11. Rodríguez-Calleja J.M., Santos J. A., Otero A., García-López M.L.: Microbiological quality of rabbit meat. J Food Protect 2004, 67, 966-971.
• 12. Szkucik K.: Differentiation and objectivisation of the degree of bleeding as a basis for sanitary and veterinary evaluation of slaughter animals. Thesis (ScD), Agricultural University, Lublin, Poland, 1996.
• 13. Szkucik K., Pyz-Łukasik R.: Health quality of rabbit meat. Medycyna Wet 2009, 65, 665-669.
• 14. Zweifel V.C., Kohler R., Stephan R.: Mikrobiologischer Status bei Schlachtkaninchen. Fleischwirtschaft 2008, 7, 104-107.

Uwagi

Rekord w opracowaniu