I. Iwanegbe
Department of Food Technology, Auchi Polytechnic, P.M.B. 13, Auchi, Nigeria
A.I. Iwanegbe
National Food Reserved Agency (NFRA), Lokoja Branch, P.M.B. 1105, Nigeria
P.A. Ebabhamiegbebho
Department of Animal Science, University of Benin, Benin
Y.O. Bello
Department of Hospitality Management, Nigeria
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).
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How to cite this article
I. Iwanegbe, A.I. Iwanegbe, P.A. Ebabhamiegbebho and Y.O. Bello, 2011. Effect of Cures and Storage Periods on the Sensory and Microbial Evaluation of Smoke-dried, Vacuum Packaged Rabbit Meat Products. Pakistan Journal of Nutrition, 10: 1032-1035.
DOI: 10.3923/pjn.2011.1032.1035
URL: https://scialert.net/abstract/?doi=pjn.2011.1032.1035
DOI: 10.3923/pjn.2011.1032.1035
URL: https://scialert.net/abstract/?doi=pjn.2011.1032.1035
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