Microbiological quality of rabbit meat

Area of Science:

• Food Microbiology
• Meat Science
• Food Safety

Background:

• Global rabbit meat production exceeds 1 million tons, with Spain as a major producer.
• Despite widespread consumption, microbiological data on rabbit meat quality is limited.
• Understanding microbial profiles is crucial for ensuring rabbit meat safety and quality.

Purpose of the Study:

• To characterize the microbiological quality of chilled rabbit carcasses and retail meat.
• To identify dominant microbial flora and assess physicochemical traits.
• To compare microbial loads and types between different production and retail environments.

Main Methods:

• Analysis of indicator organisms, spoilage flora, and sensory attributes.
• Measurement of physicochemical parameters including pH and L-lactic acid.
• Microbiological enumeration and identification on rabbit carcasses and pre-packaged meat.

Main Results:

• Lower total bacterial counts were found in carcasses from a small, manual abattoir compared to a large, automated one.
• Pseudomonas, lactic acid bacteria, and yeasts were dominant contaminants across samples; Brochothrix thermosphacta was also prevalent.
• Retail pre-packaged rabbit meat exhibited higher aerobic mesophilic counts and distinct microbial profiles compared to fresh carcasses.

Conclusions:

• Abattoir processing methods significantly impact initial rabbit meat microbial load.
• Retail storage conditions influence the microbial composition of pre-packaged rabbit meat.
• The microflora of chilled rabbit meat differs from that of other commonly consumed meats.