ArticleFoods (Basel, Switzerland)2024
Unraveling the Physicochemical Properties and Bacterial Communities in Rabbit Meat during Chilled Storage.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed.
- Spoilage Indicators, Bacterial Dynamics, and Metabolomic Profiles of Chilled Yak Meat Under Tray, Vacuum, and Modified-Atmosphere Packaging: A Comparative Study with Integrated Multi-Omics Focused on Tray Versus MAP Conditions.Foods (Basel, Switzerland) · 2026Article
- Honeysuckle (Foods (Basel, Switzerland) · 2026Article
- Honeysuckle Extracts (Foods (Basel, Switzerland) · 2025Article
- Advances in pH-Responsive Release Technologies in Food System: Mechanisms, Strategies, Application Forms and Future Directions.Foods (Basel, Switzerland) · 2025Review
- Microbiome analysis reveals gut bacterial alterations in adult Tibetan pigs with diarrhea.Frontiers in microbiology · 2025Article
- Improved Functionality, Quality, and Shelf Life ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower than that of fresh meat over time. The pH of all samples increased during storage, and meat with salt addition had lower values in comparison to fresh samples over time. The total volatile base nitrogen (TVB-N) concentration increased rapidly in salt-treated meat but was significantly (
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Registered trials
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