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dc.contributor.authorCwiková, Olga
dc.contributor.authorPytel, Roman
dc.date.accessioned2022-03-10T01:02:15Z
dc.date.available2022-03-10T01:02:15Z
dc.date.issued2017
dc.identifier.issn1338-0230 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1504
dc.description.abstractMicrobiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and purchased in supermarkets, as well as frozen. The total number of analysed rabbits was 20. For all samples the following microbiological parameters were determined: total microorganisms count (TAC), the count of lactic acid bacteria (LAB), psychrotropic microorganisms, moulds and yeasts, as well as bacteria of the Enterobacteriaceae family. Total microorganisms count was the highest (p <0.05) in rabbit meat from butcher shops (5.34 log CFU.g-1). The counts of lactic acid bacteria (LAB) in rabbit meat originating from domestic breeding was 2.58 log CFU.g-1, in vacuum-packaged rabbits 3.18 log CFU.g-1, in frozen rabbits 2.29 log CFU.g-1, and in rabbit meat purchased from butcher shops 3.58 log CFU.g-1. The highest count (p <0.05) of Enterobacteriaceae was observed in samples from butcher shops, namely 2.91 log CFU.g-1. In contrast the lowest count (p <0.05) was in rabbit meat from home slaughtering at 1.47 log CFU.g-1 and in frozen ones at 1.36 log CFU.g-1. The lowest counts (p <0.05) of moulds and yeasts were observed in rabbit meat from domestic slaughter, namely 1.12 log CFU.g-1. The highest counts (p <0.05) were in rabbit meat from butcher shops 2.97 log CFU.g-1. The highest counts (p <0.05) of psychrotrophic microorganisms were detected in rabbit meat from butcher shops, namely 4.98 log CFU g-1 and the lowest ones (p <0.05) in the meat of domestically slaughtered rabbits at 2.52 log CFU.g-1. In all monitored microbiological indicators, we have found differences (p <0.05) in their counts on the surface and inside the muscle tissue, both on the front and rear parts of the rabbit carcass.en
dc.format391-397
dc.publisherZdruzenie HACCP Consulting
dc.relation.ispartofPotravinárstvo
dc.relation.urihttps://dx.doi.org/10.5219/764
dc.rightsCC BY 3.0
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subjectrabbiten
dc.subjectTACen
dc.subjectLABen
dc.subjectEnterobacteriaceaeen
dc.subjectpsychrotrophic microorganismsen
dc.subjectyeasts and mouldsen
dc.titleEvaluation of rabbit meat microbiota from the viewpoint of marketing methoden
dc.typeJ_ČLÁNEK
dc.date.updated2022-03-10T01:02:15Z
dc.description.versionOA
local.identifier.doi10.5219/764
local.identifier.scopus2-s2.0-85023190388
local.number1
local.volume11
local.identifier.obd43912862
local.identifier.e-issn1337-0960
dc.identifier.orcidCwiková, Olga 0000-0003-0175-3402
dc.identifier.orcidPytel, Roman 0000-0001-6500-1918
local.contributor.affiliationAF


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Zobrazit minimální záznam

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