Pakistan Journal of Nutrition

Year: 2011 | Volume: 10 | Issue: 11 | Page No.: 1032-1035
DOI: 10.3923/pjn.2011.1032.1035

Effect of Cures and Storage Periods on the Sensory and Microbial Evaluation of Smoke-dried, Vacuum Packaged Rabbit Meat Products

I. Iwanegbe, A.I. Iwanegbe, P.A. Ebabhamiegbebho and Y.O. Bello

Abstract: Sensory and microbial determination of cured smoke-dried rabbit meat products were carried out under different storage conditions. Sensory attributes were determined using the 9-point Hedonic scale. Sensory evaluation of rabbit meat products in terms of overall acceptance showed there was no significant difference (p>0.05) between freshly processed unpackaged products and packaged products, stored under refrigeration temperature at 8±2°C. At p<0.05 there was significant difference between product flavour obtained from different cure types. Packaged products were also preferred to the freshly processed unpackaged products from the various cures as a result of vacuum packaging ability to prevent surface dehydration and exclude oxygen from products. Cured smoke-dried, vacuum packaged rabbit meat products could be stored under ambient temperature (26±2°C). However, products stored under refrigeration temperature (8±2°C) had stable colour than products under ambient temperature (26±2°C). The results showed that microbial population (bacterial and fungi) in rabbit meat products were significantly different (p<0.001) because of the type of treatments (Storage periods, storage temperatures, different cure).

Keywords: Nitrite, cures, meat curing, vacuum package and rabbit

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