Iwanegbe I., Iwanegbe A.I., Ebabhamiegbebho P.A., Bello Y.O.
Department of Food Technology, Auchi Polytechnic, P.M.B. 13, Auchi, Nigeria; National Food Reserved Agency (NFRA), Lokoja Branch, P.M.B. 1105, Nigeria; Department of Animal Science, University of Benin, Benin; Department of Hospitality Management, Nigeria
Iwanegbe, I., Department of Food Technology, Auchi Polytechnic, P.M.B. 13, Auchi, Nigeria; Iwanegbe, A.I., National Food Reserved Agency (NFRA), Lokoja Branch, P.M.B. 1105, Nigeria; Ebabhamiegbebho, P.A., Department of Animal Science, University of Benin, Benin; Bello, Y.O., Department of Hospitality Management, Nigeria
Sensory and microbial determination of cured smoke-dried rabbit meat products were carried out under different storage conditions. Sensory attributes were determined using the 9-point Hedonic scale. Sensory evaluation of rabbit meat products in terms of overall acceptance showed there was no significant difference (p>0.05) between freshly processed unpackaged products and packaged products, stored under refrigeration temperature at 8±2·C. At p<0.05 there was significant difference between product flavour obtained from different cure types. Packaged products were also preferred to the freshly processed unpackaged products from the various cures as a result of vacuum packaging ability to prevent surface dehydration and exclude oxygen from products. Cured smoke-dried, vacuum packaged rabbit meat products could be stored under ambient temperature (26±2·C). However, products stored under refrigeration temperature (8±2·C) had stable colour than products under ambient temperature (26±2·C). The results showed that microbial population (bacterial and fungi) in rabbit meat products were significantly different (p<0.001) because of the type of treatments (Storage periods, storage temperatures, different cure). © Asian Network for Scientific Information, 2011.
