经济动物学报2025，Vol.29Issue(5)：413-418,6.DOI:10.13326/j.jea.2025.1855
兔肉腐败过程中新鲜度指标和组织形态变化规律
Changes of Freshness Indicators and Tissue Morphology during Spoilage Process of Rabbit Meat
摘要
Abstract
To investigate the changes of rabbit meat quality under different temperature conditions,longissimus dorsi muscle was taken from fifteen 65 day old male Elah rabbits with an average weight of about 3 kg.200 g of muscle was taken from each rabbit and divided into cube shaped meat pieces of about 3 cm×3 cm×3 cm,which were stored at 4,15,25℃respectively.At different storage time points,rabbit muscle tissue samples were taken to detect decay related factors in sensory indicators,volatile basic nitrogen(TVB-N)levels,total bacterial count,pH value,tissue morphology and other indicators.The results showed that with the extension of storage time,the TVB-N value,total bacterial count,pH value,sensory indicators,and the number of muscle cell necrosis of rabbit meat showed significant increasing trend.When the storage temperature of meat was higher,the meat would decay faster,and the numerical changes of decay related factors would be more significant.The rabbit meat freshness/decay degree grading system constructed in this study provides a reference basis for the formulation of rabbit meat freshness/decay degree grading standards,as well as the evaluation of rabbit meat quality and safety,and lays a scientific foundation for the standardized production of high-quality rabbit meat.关键词
兔肉/新鲜度/腐变/贮藏时间/腐变表型指标Key words
rabbit meat/freshness/decay/storage time/rotten phenotype indicator分类
农业科技引用本文复制引用
王雪敏,刘健,李宏梅,陈丙锋,张晓晨,张嘉珈,朱迪迪,邱建华,郭慧君..兔肉腐败过程中新鲜度指标和组织形态变化规律[J].经济动物学报,2025,29(5):413-418,6.基金项目
山东省现代农业产业技术体系特种经济动物创新团队岗位科学家专项(SDAIT-21-10),山东省自然科学基金面上项目(ZR2020MC179) （SDAIT-21-10）
