… worldwide, information on microbiological quality is very scarce. Here… quality, and some
physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat …

… to improve meat quality. Indeed, other … microbiological profile of rabbit meat. Vannini et al.
[49] showed that a supplementation with whole linseeds limited bacterial growth in rabbit meat, …

… and cholesterol than other meats. In this review, a short description of the nutritional value of
rabbit meat is provided and the role of rabbit meat as a … Microbiological quality of rabbit meat …

… had reviewed the microbiological quality of rabbit meat either … about the microbiological
status of rabbit meat and offal. … in rabbit meat, and their effect on the shelf life of meat will be …

… Changes in the microbial associations with rabbit meat stored in MAP and vacuum are …
observed that the main microbial groups on 24 h post-mortem rabbit meat were total viable count, …

… achieve the microbiological safety objectives … microbial categories investigated in the
present study were under the detectable limit (< 2 log 10 CFU/g) in microwave-cooked rabbit meat …

… of displayed rabbit meat flora. The aim of this study was to obtain information on the flora
developing on chilled rabbit meat carcasses stored in air. … Microbiological quality of rabbit meat …

… fatty acids, especially regarding the microbiological quality of rabbit meat. Vannini et al. (2003)
showed that a dietary supplementation of whole linseed limited the growth rate of several …

… Linseed oil did not adversely affect neither the physical or sensory traits, nor the microbiological
quality of rabbit meat throughout the shelf-life trial. The three packaging methods were …

… , the microbiological quality of rabbit meat was assessed at … meat storage. The research
concluded that the MAP method was more effective at extending the shelf-life of fresh rabbit meat …