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The consumption of fresh rabbit meat has become more popular among consumers in recent years, but they are easily perishable. In this study antioxidant and antimicrobial effects of mulberry (Morus nigra) leaves extract (MLE) and olive (Olea europaea) leaves extract (OLE) dip treatments at 2% w/v on the quality attributes and shelf-life of fresh rabbit meat during chilling storage under aerobic conditions were investigated.

Improving the Quality and Shelf-life of Raw Rabbit Meat During Refrigeration Storage Using Olive/mulberry Leaves Extracts Dipping