Bacterial contamination and selected traits of rabbit muscle tissue spoilage

The investigated material comprised rabbit carcasse s obtained from a domestics slaughter (H) and two c ommercial slaughterhouses (L and M). The spoilage process and its dynamics were determined on the basis of bacte riological studies (total aerobic bacteria count, psychrophilic bacteria coun t, and presence of proteolitic bacteria), pH measur ements, ammonia level as well as basic organoleptic characteristics (appearance a nd odour). All the determinations were performed af ter 24 h, 72 h, and 144 h of the storage at 2 o C ±1 o C and relative humidity ca 80%. The studies indicated the effect of hygienic status of a slaughter place on the bacterial contamination level and muscle tissue dur ability. Higher initial bacterial contamination of the muscle tissue from the slaughterhouse L contributed to the earlier occurre nce of the undesirable organoleptic deviations and higher pH and NH 3 values, that evidenced a more rapid progressive spoilage process . After the 144 h storage, the unfavourable sensory properties disqualified comestible usefulness of the carcasses and markedly limited the further cold storage life of the carca sses from the on domestics slaughter and the slaughterhouse M.