Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

Autor: Joanna Składanowska-Baryza, Dominik Kmiecik, Magdalena Rudzińska, Annalisa Vissio, Anna Grygier, Agnieszka Ludwiczak, Marek Stanisz
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: International Journal of Food Science, Vol 2024 (2024)
Druh dokumentu: article
ISSN: 2314-5765
DOI: 10.1155/2024/9486285
Popis: After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1 had the highest tenderness. The results indicated that as the storage time increased (up to 21 days), the share of C14:0 (P0.05). The H/H level differed significantly with the storage time (P
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