Evaluation of rabbit meat microbiota from the viewpoint of marketing method

Olga Cwiková,Roman Pytel

doi:10.5219/764

Abstract

Microbiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and purchased in supermarkets, as well as frozen. The total number of analysed rabbits was 20. For all samples the following microbiological parameters were determined: total microorganisms count (TAC), the count of lactic acid bacteria (LAB), psychrotropic microorganisms, moulds and yeasts, as well as bacteria of the Enterobacteriaceae family. Total microorganisms count was the highest (p <0.05) in rabbit meat from butcher shops (5.34 log CFU.g-1). The counts of lactic acid bacteria (LAB) in rabbit meat originating from domestic breeding was 2.58 log CFU.g-1, in vacuum-packaged rabbits 3.18 log CFU.g-1, in frozen rabbits 2.29 log CFU.g-1, and in rabbit meat purchased from butcher shops 3.58 log CFU.g-1. The highest count (p <0.05) of Enterobacteriaceae was observed in samples from butcher shops, namely 2.91 log CFU.g-1. In contrast the lowest count (p <0.05) was in rabbit meat from home slaughtering at 1.47 log CFU.g-1 and in frozen ones at 1.36 log CFU.g-1. The lowest counts (p <0.05) of moulds and yeasts were observed in rabbit meat from domestic slaughter, namely 1.12 log CFU.g-1. The highest counts (p <0.05) were in rabbit meat from butcher shops 2.97 log CFU.g-1. The highest counts (p <0.05) of psychrotrophic microorganisms were detected in rabbit meat from butcher shops, namely 4.98 log CFU g-1 and the lowest ones (p <0.05) in the meat of domestically slaughtered rabbits at 2.52 log CFU.g-1. In all monitored microbiological indicators, we have found differences (p <0.05) in their counts on the surface and inside the muscle tissue, both on the front and rear parts of the rabbit carcass

Highlights

Safety and shelf life of meat is limited by microbial growth
The counts of lactic acid bacteria (LAB) in rabbit meat originating from domestic breeding was 2.58 log CFU.g-1, in vacuum-packaged rabbits 3.18 log CFU.g-1, in frozen rabbits 2.29 log CFU.g-1, and in rabbit meat purchased from butcher shops 3.58 log CFU.g-1
The highest count of microorganisms detected in rabbit meat coming from butcher shops indicates either a failure of the refrigeration regimen during storage, or false data about the shelf life

Summary

Introduction

Safety and shelf life of meat is limited by microbial growth. Dominant organisms causing spoilage in carcasses of rabbits and packaged rabbit meat include Gramnegative bacteria, psychrotrophic bacteria, lactic acid bacteria, yeasts, and Brochothrix thermosphacta (Pereira and Ferreira, 2015). In vacuum or in modified atmosphere its growth is suppressed (Corry, 2007; Kameník and Chomát, 2013). According to Rodriguez-Calleja et al (2004), the limiting factor for the shelf life of meat, is the count of microorganisms at 6 to 7 log CFU.g-1. Pereira and Ferreira (2015) reported the count to be higher, at 7.00 to 8.00 log CFU.cm-2 According to Rodriguez-Calleja et al (2004), the limiting factor for the shelf life of meat, is the count of microorganisms at 6 to 7 log CFU.g-1. Pereira and Ferreira (2015) reported the count to be higher, at 7.00 to 8.00 log CFU.cm-2

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