Use of Algerian Type Spices Mixture with Marination to Increase the Sensorial Quality, Shelf Life, and Safety of Whole Rabbit Carcasses under Low-O Modified Atmosphere Packaging.

This study aimed to evaluate the effect of combined treatments with spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE Lab*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with being the most positively perceived by the panelists. Marination also inhibited the pathogen , thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O MAP combined with the spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses.