Profile of Nitrogenous compounds and Bacterial proliferation in Rabbit meat stored cold with three types of packaging

• Verónica Reséndiz-Cruz Universidad Autónoma Metropolitana, Departamento de Ciencias de los Alimentos. Unidad Lerma, Lerma de Villada, México
• Esperanza García-López Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Cuautitlán, Laboratorio de Medicina Preventiva. Cuautitlán Izcalli, México
• Jacinto Efrén Ramírez-Bribiesca Colegio de Postgraduados, Programa de Ganadería. Montecillo, México
• David Hernández-Sánchez Colegio de Postgraduados, Programa de Ganadería. Montecillo, México
• Isabel Guerrero-Legarreta Universidad Autónoma Metropolitana, Departamento de Biotecnología. Unidad Iztapalapa, México
• Daniel Mota-Rojas Universidad Autónoma Metropolitana, Medicina Veterinaria y Zootecnia. Unidad Xochimilco, México
• Juan Edrei Sánchez-Torres Universidad Autónoma del Estado de México, Facultad de Medicina Veterinaria y Zootecnia. Toluca, México
• Rosy Gabriela Cruz-Monterrosa Universidad Autónoma Metropolitana, Departamento de Ciencias de los Alimentos. Unidad Lerma, Lerma de Villada, México

DOI: https://doi.org/10.52973/rcfcv-e32121

Keywords: Bacteria contamination, meat, packaging, rabbit

Abstract

Meat is an excellent medium for bacterial growth due to its high water and nutrient content. The nitrogenous compounds (NC) are derived through decarboxylation of amino acids due to microbial enzymes. The objective of this study was to evaluate the concentration of 3 NC and the proliferation of some microorganisms in rabbit meat with three treatments (T) , classified by three types of packaging for 21 days (d) in rabbit meat stored cold. The meat samples were obtained of the Longissimus thoracis et lumborum muscle. Each sample was divided and two groups were formed. The first group was used to measure the physicochemical characteristics of the meat, and the second group was used to quantify NC and bacterial isolation. The pH in the meat decreased from 0 to 21 d in the three T. The brightness (L*) decreased (P<0.05), while the variables a* and b* increased (P<0.05) to 21 d for all groups. Histamine and cadaverine remained low and were similar in the three T (P>0.05). Putrescine (PU) increased (P<0.05) from 7 to 21 d in the Control-Plastic (CP) and Semi-permeable plastic film (SP) groups vs. Vacuum packing (VP). The Enterobacteriaceae remained constant throughout the experimental period in the three T, compared to the aerobic mesophilic, which was higher (P<0.05) until 21 d of the evaluation in CP and SP. The type of packaging and cooling time influenced the concentration of NC. The VP had the lowest level of PU and mesophilic bacteria until 21 d of storage.

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