Physicochemical and microbiological characterization of “New Zealand” rabbit meat and effect of marinating with CaCl2
DOI:
https://doi.org/10.15517/am.2023.51204Keywords:
cuniculture, proximal analysis, texture, color, meat qualityAbstract
Introduction. Rabbit meat has a high nutritional value, but its texture, toughness, and color impact consumers’ purchasing decisions, therefore making an improvement is desirable. Objective. To perform a physical, chemical, and microbiological characterization of rabbit (Oryctolagus cuniculus) meat and determine the effect of CaCl2 application on its quality. Materials and methods. In San José, Costa Rica, between January and September 2015, pieces of rabbit thigh marinated and unmarinated with CaCl2, cooked and uncooked, were analyzed both at initial time and after five days of storage. A complete proximal analysis and microbiological plating tests, pH measurement, drip loss determination, and color and texture measurement were performed. Results. The meat had a moisture content of 75.3 %, 2.8 % fat, 21.1 % protein, and 0.8 % ash. The proteins were distributed as 54.8 % sarcoplasmic, 35.1 % myofibrillar, and 10.1 % (SD=1.05) stroma. There were no significant differences in pH measurements. An initial load of psychrophilic organisms from abiotic sources was found. Regarding drip loss, unmarinated meat had a value of -1.0±0.7 %, and marinated meat had value of -0.1±0.6 %. The addition of CaCl2 produced a whiter meat; but after cooking, it had a more yellow color. No significant differences were found in tenderness when CaCl2 was added. Conclusions. The quality of the rabbit meat obtained was comparable to that reported in the literature. The addition of CaCl2 by marinating had no effect on the overall quality of rabbit meat under the conditions of the present study.
Downloads
References
American Meat Science Association. (2016). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat (2nd ed.). American Meat Science Association.
Badui Dergal, S. (2013). Química de los alimentos (5ª ed.). Pearson Educación de México.
Belitz, H. D., & Grosch, W. (2012). Química de los alimentos (2ª ed.). Editorial Acribia.
Bhat, Z. F., Morton, J. D., Mason, S. L., & Bekhit, A. E. -D. A. (2018). Role of calpain system in meat tenderness: A review. Food Science and Human Wellness, 7(3), 196–204. https://doi.org/10.1016/j.fshw.2018.08.002
Blanco Suárez, D. G. (2017). Determinación de la flora microbiológica de los cortes comerciales de la canal cunícola empacados al vacío y en empaque tradicional (bandeja de ICOPOR®), obtenidos de una granja cunícula [Trabajo de pregrado, Universidad de Ciencias Aplicadas y Ambientales]. Repositorio Institucional de la Universidad de Ciencias Aplicadas y Ambientales. https://repository.udca.edu.co/handle/11158/724
Blancquaert, L., Everaert, I., & Derave, W. (2015). Beta-alanine supplementation, muscle carnosine and exercise performance. Current Opinion in Clinical Nutrition & Metabolism Care, 18(1), 63–70. https://doi.org/10.1097/mco.0000000000000127
Calvo Mejía, V. C. (2019). Efecto de la concentración de sal y distintas proporciones de carne de res y de cerdo sobre la percepción del sabor salado, textura, color y estabilidad de la emulsión en salchichón [Tesis de licenciatura, Universidad de Costa Rica]. Repositorio SIBDI de la Universidad de Costa Rica. http://repositorio.sibdi.ucr.ac.cr:8080/jspui/handle/123456789/11005
Capra, G., Martínez, R., Fradiletti, F., Cozzano, S., Repiso, L., Márquez, R., & Ibáñez, F. (2012). Meat quality of rabbits reared with two different feeding strategies: with or without fresh alfalfa ad libitum. World Rabbit Science, 21, 23–32. https://doi.org/10.4995/wrs.2013.1197
Centro Nacional de Ciencia y Tecnología de Alimentos. (2012). Recuento de bacterias ácido lácticas. Métodos de análisis microbiológico P-SA-MM-006 (Emisión I). Centro Nacional de Ciencia y Tecnología de Alimentos.
Centro Nacional de Ciencia y Tecnología de Alimentos. (2016). P-SA-MQ-051: Determinación de ácidos orgánicos. Centro Nacional de Ciencia y Tecnología de Alimentos.
Chacón Villalobos, A. (2015). Estimulación del sistema enzimático de las calpaínas con cloruro de calcio para el ablandamiento de la carne. La Industria Cárnica Latinoamericana, 192, 44–47. https://hdl.handle.net/10669/75608
Cornejo-Espinoza, J. G., Rodríguez-Ortega, L. T., Pro-Martínez, A., González-Cerón, F., Conde-Martínez, V. F., Ramírez-Guzmán, M. E., López-Pérez, E., & Hernández-Cázares, A. S. (2016). Efecto del ayuno ante mortem en el rendimiento de la canal y calidad de la carne de conejo. Archivos de Zootecnia, 65(250), 171–175. https://doi.org/10.21071/az.v65i250.484
Cori, M. E., Michelangeli, C., de Basilio, V., Figueroa, R., & Rivas, N. (2014). Solubilidad proteica, contenido de mioglobina, color y pH de la carne de pollo, gallina y codorniz. Archivos de Zootecnia, 63(241), 133–143. https://doi.org/10.21071/az.v63i241.570
Coria, M. S., Carranza, P. G., & Palma, G. A. (2018). El sistema proteolítico calpaína en la tenderización de la carne: Un enfoque molecular. Revista MVZ Córdoba, 23(1), 6523–6536.
Cristancho Macías, L. A. (2017). Estudio de factibilidad para la producción y comercialización de la carne de conejo en el municipio de Nosa-Boyacá [Tesis de grado, Universidad Pedagógica y Tecnológica de Colombia]. Repositorio Institucional de la Universidad Pedagógica y Tecnológica de Colombia. https://repositorio.uptc.edu.co/handle/001/2615
Cubero-Rojas, R. A., Mora-Peraza, E., WingChing-Jones, R., & Calderón-Villaplana, S. (2013). Maduración del solomo (Biceps femoris) en vacas de descarte Bos indicus y Bos taurus. Agronomía Mesoamericana, 24(2), 433–440. https://doi.org/10.15517/am.v24i2.12546
Dalle Zotte, A. (2014). Rabbit farming for meat purposes. Animal Frontiers, 4(4), 62–67. https://doi.org/10.2527/af.2014-0035
Daszkiewicz, T., & Gugołek, A. (2020). A comparison of the quality of meat from female and male flemish giant gray rabbits. Animals, 10(12), Article 2216. http://doi.org/10.3390/ani10122216
Fadlilah, A., Rosydi, D., & Susilo, A. (2019, December 13-15). Chemical quality of fresh New Zealand white rabbit meat in Batu, Indonesia [Reporte de Conferencia]. 6th International Conference on Advanced Engineering and Technology (ICAET 2019), Incheon, Korea.
Feng, Y. -H., Zhang, S. -S., Sun, B. -Z., Xie, P., Wen, K. -X., & Xu, C. -C. (2020). Changes in physical meat traits, protein solubility, and the microstructure of different beef muscles during post-mortem aging. Foods, 9(6), Article 806. http://doi.org/10.3390/foods9060806
Fito Maupoey, P., Andrés Grau, A. M., Barat Baviera, J. M., & Albors Sorolla, A. M. (2016). Introducción al secado de alimentos por aire caliente. Editorial Universidad Politécnica de Valencia.
Font-i-Furnols, M., Čandek-Potokar, M., Maltin, C., & Prevolnik Povše, M. P. (Eds.). (2015). A handbook of reference methods for meat quality assessment. Farm Animal Imaging.
García, A., Córdova Rodríguez, L. E., Urpin, L.A., Méndez Natera, J. R., & Malavé-Acuña, A. C. (2012). Propiedades fisicoquímicas de la carne de conejos suplementados con follaje de Gliricidia sepium y fibra de Elaeis guineensis. Revista Científica UDO Agrícola, 12(4), 939–946. http://www.bioline.org.br/pdf?cg12107
García-Vázquez, L., Ayala-Martínez, M., Zepeda-Bastida, A., Ojeda-Ramírez, D., & Soto-Simental, S. (2017). Evaluación de parámetros productivos y rendimiento de la canal de conejos que consumieron infusión de epazote (Chenopodium ambrosioides). Abanico Veterinario, 7(1), 44–47. http://doi.org/10.21929/abavet2017.71.4
González Balmaceda, F. (2016). Desarrollo de un producto de fácil implementación para la empresa Rabbits de Costa Rica a partir de carne cunícola (Oryctolagus cuniculus) empacado al vacío y listo para cocinar, con sus costos variables estimados y su ficha técnica confeccionada [Tesis de licenciatura, Universidad de Costa Rica]. Repositorio SIBDI de la Universidad de Costa Rica. http://repositorio.sibdi.ucr.ac.cr:8080/jspui/handle/123456789/3438
Gutiérrez Negrín, C. (2018). Evaluación Sensorial y Características Fisicoquímicas de Carne de Conejo Alimentado con Romero (Rosmarinus officinalis L) y Tomillo (Thymus vulgaris) [Tesis de licenciatura, Universidad Autónoma del Estado de México]. Repositorio Institucional de la Universidad Autónoma del Estado de México. http://hdl.handle.net/20.500.11799/94723
Hernández Bautista, J., Aquino López, J. L., & Palacios Ortiz, A. (2015). Rendimiento de la canal, color de la carne y evolución del pH muscular de conejo. Nacameh, 9(2), 66–76.
Hui, Y. H. (Ed.) (2012). Handbook of meat and meat processing (2nd ed.). CRC Press. https://doi.org/10.1201/b11479
Hunt, M., & King, D. (Co-chairs) (2012). AMSA meat color measurement guidelines. American Meat Science Association. https://bit.ly/3xaJHao
Kozioł, K., Maj, D., & Bieniek, J. (2015). Changes in the color and pH of rabbit meat in the aging process. Medycyna Weterynaryja, 71(2), 104–108. https://bit.ly/3xo6KxB
Kozioł, K., Pałka, S., Migdał, Ł., Derewicka, O., Kmiecik, M., Maj, D., & Bieniek, J. (2016). Analysis of the texture of rabbit meat subjected to different means of heat treatment. Scientific Annals of Polish Society of Animal Production, 12(1), 25–32. https://bit.ly/3x9OB7w
Malavé, A., Córdova, L., García, A., & Méndez, J. (2013). Composición bromatológica de la carne de conejos suplementados con mataratón y cachaza de palma aceitera. Revista MVZ Córdoba, 18(2), 3452–3458.
Martínez Otárola, A. M. (2020). Uso de aislado de soya como sustituto de grasa en la elaboración de hamburguesas de carne de conejo [Tesis de pregrado, Universidad de Ciencias Aplicadas y Ambientales]. Repositorio SIDRE de la Universidad de Ciencias Aplicadas y Ambientales. https://repository.udca.edu.co/handle/11158/3297
Li, M., Li, Z., Li, S., Li, R., & Li, H. (2019). Optimization of calcium chloride, ficin and kiwifruit protease tenderization system to improve the tenderness and water holding capability of rabbit meat. Food and Fermentation Industries, 45(18), 120–129. https://doi.org/10.13995/j.cnki.11-1802/ts.021040
Mora Valverde, D., & Solano Mesén, M. (2015). Estudio bioeconómico para el negocio de la producción y semi-industrialización de conejo en Costa Rica. Revista de Nutrición Animal Tropical, 9(1), 102–123. http://doi.org/10.15517/NAT.V9I1.19394
Nakyinsige, K., Sazili, A. Q., Aghwan, Z. A., Zulkifili, I., Goh, Y. M., Abu Bakar, F., & Sarah, S. A. (2015). Development of microbial spoilage and lipid and protein oxidation in rabbit meat. Meat Science, 108, 125–131. http://doi.org/10.1016/j.meatsci.2015.05.029
Nistor, E., Bampidis, V. A., Păcală, N., Pentea, M., Tozer, J., & Prundeanu, H. (2013). Nutrient content of rabbit meat as compared to chicken, beef and pork meat. Journal of Animal Production Advances, 3(4), 172–176.
Odero-Waitituh, J. A., Macharia King’ori, A., Kivali Ambula, M., Wafula Matofari, J., Odera Onyango, S., & Mwasigwa, R. (2021). Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets. World Journal of Food Science and Technology, 5(2), 19–24. http://doi.org/10.11648/j.wjfst.20210502.11
O’Quinn, T. G., Legako, J. F., Brooks, J. C., & Miller, M. F. (2018). Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience. Translational Animal Science, 2(1), 26–36. https://doi.org/10.1093/tas/txx008
Ortiz Huaccha, R. M. (2017). Análisis de textura en Productos Cárnicos [Tesis de grado, Universidad Nacional de Trujillo]. Repositorio de la Universidad Nacional de Trujillo. http://dspace.unitru.edu.pe/bitstream/handle/UNITRU/10052/ORTIZ%20HUACCHA%20ROSA%20MARIBEL.pdf?sequence=1&isAllowed=y
Pathare, P. B., Opara, U. L., & Al-Said, F. A. -J. (2012). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6, 36–60. https://doi.org/10.1007/s11947-012-0867-9
Pereira, M., & Malfeito-Ferreira, M. (2015). A simple method to evaluate the shelf life of refrigerated rabbit meat. Food Control, 49, 70–74. https://doi.org/10.1016/j.foodcont.2013.10.021
Petracci, M., & Cavani, C. (2013). Rabbit meat processing: historical perspective to future directions. World Rabbit Science, 21(4), 217–226. https://doi.org/10.4995/wrs.2013.1329
Preedy, V. (Ed.) (2015). Essential oils in food preservation, flavor and safety. Academic Press.
Ramírez Chavarría, F. J. (2019). Estudio de almacenamiento de carne molida de conejo (Oryctolagus cuniculus) con adición de biopreservante, utilizando diferentes empaques [Tesis de licenciatura, Universidad de Costa Rica]. Repositorio del SIBDI de la Universidad de Costa Rica. http://repositorio.sibdi.ucr.ac.cr:8080/jspui/handle/123456789/11008
Rasinska, E., Czarniecka-Skubina, E., & Rutkowska, J. (2018). Fatty acid and lipid contents differentiation in cuts of rabbit meat. CyTA - Journal of Food, 16(1), 807–813. https://doi.org/10.1080/19476337.2018.1488000
Rizwan Tariq, M. (2015). Exploring the potential of rabbit meat as functional food [Doctoral thesis, National Institute of Food Science & Technology (NIFSAT)]. Pakistán Research Repository. https://core.ac.uk/download/132561469.pdf
Salfinger, Y., & Tortorello, M. L. (Eds.) (2015). Compedium of methods for the microbiological examination of foods (5th ed.). American Public Health Association.
Silva Joya, N. Y. (2016). Estudio de mercado para la carne de conejo de la Asociación “Agropeinte” S.A.S. en el municipio de Duitama [Trabajo de grado, Universidad Pedagógica y Tecnológica de Colombia]. Repositorio de la Universidad Pedagógica y Tecnológica de Colombia. https://repositorio.uptc.edu.co/bitstream/001/2032/1/TGT-700.pdf
Tărnăuceanu, G., & Pop, C. (2016). Water holding capacity of rabbit meat (Belgian giant breed). Bulletin of University of Agricultural Sciences and Veterinary Medicine Animal Science and Biotechnologies, 73(1), Article 11590. http://doi.org/10.15835/buasvmcn-asb:11590
Valerio Garita, D. C. (2019). Análisis de características físicas, químicas y sensoriales de la carne proveniente de aves reproductoras pesadas, así como de su potencial técnico como materia prima [Tesis de licenciatura, Universidad de Costa Rica]. Repositorio de la Escuela de Zootecnia. https://bit.ly/3GKjXVp
Vargas González, N. O., Gualán Namcela, C. V., Alvarez Díaz, C. A., & Sánchez Quinche, Á. R. (2019). Evaluación de la calidad de carne bovina mediante la medición del pH en carnicerías de la ciudad de Zaruma, El Oro, Ecuador. IOSR Journal of Engineering, 9(11), 61–68. https://bit.ly/3GJ96es
Wang, J., Su, Y., Elzo, M. A., Jia, X., Chen, S., & Lai, S. (2016). Comparison of carcass and meat quality traits among three rabbit breeds. Korean Journal of Food Science and Technology, 36(1), 84–89. http://doi.org/10.5851/kosfa.2016.36.1.84
Warner, R. D. (2014). Measurement of meat quality. Measurements of water-holding capacity and color: Objective and subjective. In M. Dikeman, & C. Devine (Eds.), Encyclopedia of meat sciences (2nd ed., pp. 164–171). Elsevier Ltd. https://doi.org/10.1016/B978-0-12-384731-7.00210-5
Warner, R. D. (2017). The eating quality of meat—IV water-holding capacity and juiciness. In F. Toldrá (Ed.), Lawrie’s meat science (Chapter 14, 8th ed., pp. 419–459). Woodhead Publishing in Food Science, Technology and Nutrition. http://doi.org/10.1016/B978-0-08-100694-8.00014-5
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Javier Herrera-Stanziola, Alejandro Chacón-Villalobos, María Lourdes Pineda-Castro
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
1. Proposed policy for open access journals
Authors who publish in this journal accept the following conditions:
a. Authors retain the copyright and assign to the journal the right to the first publication, with the work registered under the attribution, non-commercial and no-derivative license from Creative Commons, which allows third parties to use what has been published as long as they mention the authorship of the work and upon first publication in this journal, the work may not be used for commercial purposes and the publications may not be used to remix, transform or create another work.
b. Authors may enter into additional independent contractual arrangements for the non-exclusive distribution of the version of the article published in this journal (e.g., including it in an institutional repository or publishing it in a book) provided that they clearly indicate that the work was first published in this journal.
c. Authors are permitted and encouraged to publish their work on the Internet (e.g. on institutional or personal pages) before and during the review and publication process, as it may lead to productive exchanges and faster and wider dissemination of published work (see The Effect of Open Access).
