The increasing global population has resulted in increased demand for food. Goods quality
and safe food is required for healthy living. However, food spoilage has resulted in food …

Bacteria employed in probiotic applications help to maintain or restore a host's natural
microbial floral. The ability of probiotic bacteria to successfully outcompete undesired …

Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store
without degradation of quality. The inherent limitations of various preservation technologies …

The influence of different dietary factors on the quality and safety of rabbit meat is discussed
in this chapter. The nutritive value of rabbit meat is presented as well as its sensory …

Nutritional value and safety have gained great importance among the factors that determine
meat quality. The close relationship between diet and health has lead to changes in …

Rabbit meat is one of the most consumed meats throughout the world and is extremely
susceptible to spoilage due to its high protein and moisture content. Natural preservatives …

High intensity ultrasound (HIU) is a technique with the potential to improve meat quality,
however, more research is needed on its application within the chain of cold storage and …

Rabbit meat is an excellent source of high-quality proteins, essential fatty acids, vitamins,
and minerals, which can be further improved through various management, preslaughter …

Even though worldwide production of rabbit meat is over 1,000,000 ton, little information is
available on rabbit meat microbiology. This paper reports on the microflora developing on …

The effect of dietary supplementation with oregano essential oil on microbial growth of rabbit
carcasses during refrigerated storage was investigated. A total of 45 weaned rabbits were …