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Quality and Microbial Changes in Omega-3-Enriched Rabbit Meat Packaged with an Active Absorbent Pad in MAP.

Marta Castrica1, Michela Contò2, Nour Elhouda Fehri3

  • 1Department of Comparative Biomedicine and Food Science, University of Padova, Agripolis, Viale dell'Università 16, 35020 Legnaro, Italy.

Foods (Basel, Switzerland)
|February 13, 2025
PubMed
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An active absorbent pad (aPAD) effectively reduced microbial growth and lipid oxidation in rabbit meat stored in modified atmosphere packaging (MAP). This technology extends the shelf life of omega-3 enriched rabbit meat, offering a promising solution for functional meat preservation.

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Meat Science

Background:

  • Rabbit meat is a source of lean protein and omega-3 fatty acids, but its shelf life is limited by microbial spoilage and lipid oxidation.
  • Modified atmosphere packaging (MAP) is a common method to extend meat shelf life, but its efficacy can be enhanced.
  • Active packaging technologies, such as absorbent pads, offer potential for improved meat preservation.

Purpose of the Study:

  • To evaluate the efficacy of an active absorbent pad (aPAD) in controlling microbial growth and lipid oxidation in rabbit meat.
  • To assess the impact of aPAD on the shelf life and sensory attributes of rabbit meat stored under MAP.
  • To investigate the combined effects of dietary enrichment (flaxseed and algae) and aPAD on meat quality.

Main Methods:

Keywords:
Padina pavonicaactive padlinseedlipid oxidationmicrobialrabbit meat

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  • Rabbit meat from control, flaxseed-enriched, and flaxseed-algae-enriched diets were packaged in MAP with either a conventional pad (nPAD) or aPAD.
  • Microbiological analyses (total viable count, coagulase-positive staphylococci, Enterobacteriaceae) were performed over 21 days.
  • Lipid oxidation (TBARS) and sensory attributes (texture, color) were assessed to evaluate meat quality and shelf life.

Main Results:

  • The ELS5%aPAD group showed significantly lower total viable counts at 21 days.
  • aPAD significantly reduced coagulase-positive staphylococci and Enterobacteriaceae counts compared to nPAD.
  • Lipid oxidation was significantly lower in aPAD samples, especially in the LPP3.5% group, and sensory attributes were better preserved.

Conclusions:

  • The active absorbent pad (aPAD) is effective in reducing microbial proliferation and lipid oxidation in MAP-stored rabbit meat.
  • aPAD significantly enhances the shelf life and maintains the quality of omega-3 enriched rabbit meat.
  • This active packaging technology presents a viable solution for preserving functional meat products.