Effect of the type of packaging on the shelf life of ground rabbit meat
| dc.creator | Redondo Solano, Mauricio | |
| dc.creator | Guzmán Saborío, Priscila | |
| dc.creator | Ramírez Chavarría, Felipe de Jesús | |
| dc.creator | Chaves Ulate, Evelyn Carolina | |
| dc.creator | Araya Quesada, Yorleny María | |
| dc.creator | Araya Morice, Adriana | |
| dc.date.accessioned | 2023-10-25T17:25:04Z | |
| dc.date.available | 2023-10-25T17:25:04Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 1 C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product. | es |
| dc.description.procedence | UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias de la Salud::Centro de Investigación en Enfermedades Tropicales (CIET) | es |
| dc.description.procedence | UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentos | es |
| dc.description.procedence | UCR::Vicerrectoría de Docencia::Salud::Facultad de Microbiología | es |
| dc.description.sponsorship | Universidad de Costa Rica/[803-B7-123]/UCR/Costa Rica | es |
| dc.identifier.citation | https://journals.sagepub.com/doi/10.1177/10820132211003705 | |
| dc.identifier.codproyecto | 803-B7123 | |
| dc.identifier.doi | https://doi.org/10.1177/10820132211003705 | |
| dc.identifier.issn | 1532-1738 | |
| dc.identifier.issn | 1082-0132 | |
| dc.identifier.uri | https://hdl.handle.net/10669/90202 | |
| dc.language.iso | eng | |
| dc.rights | acceso abierto | |
| dc.source | Food Science and Technology International, vol.28 (2), pp.190-199. | es |
| dc.subject | ANIMALS | es |
| dc.subject | MEAT | es |
| dc.subject | PACKAGING | es |
| dc.subject | CONTAINERS | es |
| dc.subject | RABBIT | es |
| dc.title | Effect of the type of packaging on the shelf life of ground rabbit meat | es |
| dc.type | artículo original | es |