Effect of gas composition on rabbit meat quality in modified atmosphere packaging

Journal of the Science of Food and Agriculture

Volumn 85, Issue 12, 2005, Pages 1981-1986

  Vergara, Herminia ^a   Berruga, M Isabel ^a   Linares, M Belén ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Meat quality; Modified atmospheres; Rabbit

Indexed keywords

ORYCTOLAGUS CUNICULUS;

EID: 24344477870     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2181     Document Type: Article

References (33)

1. Salvini S, Parpinel M, Gnagnarella P, Maisonneuve P and Turrini A, in Banca dati di composizione degli alimenti per studi eidemiologic in Italia. Instituto Europeo di Oncologia, Milano, Italy, p 958 (1998).
2. Dal Bosco A, Castellini C, Bernardini M, Locatelli P and Ragg G, Dietary vitamin E, oxidative stability and fatty acid profile of homogenised and lyophilised rabbit meat. Ital J Food Sci 4:379-388 (1999).
3. Bernardini M, Castellini C and Lattaioli P, Rabbit carcass and meat quality: effect of strain, rabbitry and age. Ital J Food Sci 2:157-166 (1994).
4. Enser M, Hallet K, Hewitt B, Fursey GAJ and Wood JD, Fatty acid content and composition of English beef, lamb and pork at retail. Meat Sci 4:443-456 (1996).
5. Dalle Zotte A, Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest Prod Sci 75:11-32 (2002).
6. López-Bote C, sanz Arias R, Rey A, Castaño A and Thos J, Lower lipid oxidation in the muscle of rabbits fed diets containing oats. Anim Feed Sci Technol 70:1-9 (1997).
7. Church N, Development in modified-atmosphere packaging and related technologies. Trends Food Sci Tech 5:345-352 (1994).
8. Saho J and Anjaneyulu ASR, Modified atmosphere packaging of muscle foods: technology, shelf-life and safety aspects. Indian Food Ind 14:28-36 (1995).
9. Parry RT (ed), Envasado de los Alimentos en Atmósfera Modificada. A Madrid Vicente Ediciones, Madrid (1995).
10. Gill CO, Extending the storage life of raw chilled meats. Meat Sci 43:S99-S109 (1996).
11. Hood DE and Mead GC, Almacenamiento en atmósfera modificada de carnes frescas, in Envasado de los Alimentos en Atmósfera Modificada, ed by Parry RT. A Madrid Vicente Ediciones, Madrid, pp 300-331 (1995).
12. Sheridan JJ, Doherty AM, Allen P, McDowell DA, Blair IS and Harrington D, The effect of vacuum and modified atmosphere packaging on the shelf-life of lamb primals, stored at different temperatures. Meat Sci 45:107-117 (1997).
13. Vergara H and Gallego L, Effect of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb. J Sci Food Agric 81:1353-1357 (2001).
14. Schluter AR, Miller MF, Jones DK, Meade MK, Ramsey CB and Patterson LL, Effects of distribution packaging method and storage time on the physical properties and retail display characteristics of pork. Meat Sci 37:257-269 (1994).
15. Bell RG, Penney N and Moorhead SM, The retail display life of steaks prepared from chill stored vacuum and carbon dioxide packed sub-primal beef cuts. Meat Sci 42:165-178 (1996).
16. Seman DL, Drew KR and Littlejohn RP, Packaging venison for extended chilled storage: comparison of vacuum and modified atmosphere packaging containing 100% carbon dioxide. J Food Prot 52:886-893 (1989).
17. Vergara H, Gallego L, García A and Landete-Castillejos T, Conservation of Cervus elaphus meat in modified atmospheres. Meat Sci 65:779-783 (2003).
18. Gariepy C, Amiot J, Simard RE, Boudreau A and Raymond DP, Effect of vacuum-packing and storage in nitrogen and carbon dioxide atmospheres on the quality of fresh rabbit meat. J Food Qual 9:289-309 (1986).
19. Dalle Zotte A, Main factors influencing the rabbit carcass and meat quality. Proc 7th World Rabbit Congress, Valencia (E), 4-7 July, Vol A, B507-537 (2000).
20. Vergara H and Gallego L, Effect of electrical stunning on meat quality of lamb. Meat Sci 56:345-349 (2000).
21. Netter J, Kutner MH, Nachtsheim CJ and Wasserman W, Applied linear statistical models, 4th edn. Irwin, Chicago (1996).
22. Norusis MJ, SPSS for Windows, Ver 8.0, Base System User's Guide. SPSS Inc, Chicago, Illinois, USA (1997).
23. Smith GC, Seideman SC, Savell JW, Dill CW and Vanderzant C, Vacuum packaging versus modified atmosphere packaging of lamb loins. J Prot 46:47-51 (1983).
24. Delmas D and Ouhayoun J, Technologie de l'abattage du lapin. 1. Etude descriptive de la musculature. Viande Produits Carnés 1:11-14 (1990).
25. Jeremiah LE and Gibson LL, The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef. Food Res Int 34:815-826 (2001).
26. Doherty AM, Sheridan JJ, Allen P, McDowell DA and Blair IS, Physical characteristics of lamb primal packaged under vacuum or modified atmospheres. Meat Sci 42:315-324 (1996).
27. 2. NZ J Agric Res 30:449-452 (1987).
28. Castellini C, Dal Bosco A and Bernardini M, Effect of dietary vitamin E supplementation on the characteristics of refrigerated and frozen rabbit meat. Ital J Food Sci 2:151-160 (1999).
29. Piles M, Blasco A and Pla M, The effect of selection for growth rate on carcass composition and meat characteristics of rabbits. Meat Sci 54:347-355 (2000).
30. Castellini C, Dal Bosco A, Bernardini M and Cyril HW, Effect of dietary vitamin E on the oxidative stability of raw and cooked rabbit meat. Meat Sci 50:153-161 (1998).
31. Fernández J, Pérez JA, Sayas E and Aranda V, Characterization of the different sates of myoglobin in pork using color parameters and reflectance ratios. J Muscle Foods 11:157-168 (2000).
32. Jeremiah LE, Packaging alternatives to deliver fresh meats using short-or long-term distribution. Food Res Int 34:749-772 (2001).
33. Patres JA, Costa FJ, Ribeiro AM and Correira AA, Contribution of major structural changes in myofibrils to rabbit meat tenderisation during ageing. Meat Sci 61:103-113 (2002).