Effect of vacuum and modified atmosphere packaging on the shelf life of rabbit meat Efecto del envasado al vac???-o y en atm???3sfera modificada en la vida ???otil de la carne de conejo

摘要

Rabbit hind legs were packaged under different modified atmospheres (Vacuum packaging (VP), 100% CO 2 and a commercial gas blend) to determine an applicable packaging method for improving quality and durability of rabbit meat. The best atmosphere for preserving microbiological quality and extending shelf-life was 100% CO 2 (5 weeks) followed by VP (between 3 and 4 weeks) and a commercial gas blend consisting of 35% CO 2 /35% O 2 /30% N 2 (between 18 and 21 days). Reduction in acceptability was associated to exudate losses (100% CO 2 ), ?￠????unspecific bad odours?￠???? (VP) and rancid off-odours (gas blend). The spoilage microflora in 100% CO 2 and VP samples was dominated (up to 54%) by lactic acid bacteria (LAB). Under the gas blend atmosphere, Pseudomonas , LAB and Brochothrix thermosphacta accounted for 8.7%, 4.0%, and 2.4%, respectively. Among spoilage indicators, only extract-release volume significantly correlated ( p ????