Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L∗, a∗, and b∗). However, muscles stored in the MAP1...

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Bibliographic Details
Main Authors: Joanna Składanowska-Baryza, Dominik Kmiecik, Magdalena Rudzińska, Annalisa Vissio, Anna Grygier, Agnieszka Ludwiczak, Marek Stanisz
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2024/9486285
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