Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage

Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage

The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower tha...

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Bibliographic Details
Main Authors: Zhoulin Wu, Maoqin Xu, Wei He, Xiaoyu Li, Chaoqing Qiu, Jiamin Zhang
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
rabbit meat
chilled storage
physicochemical properties
high throughput sequencing
spoilage
Online Access:https://www.mdpi.com/2304-8158/13/4/623

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