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

Robiel Kamel Moaw | Zendy; Nahed M. Abdelmagui | Zendy; Ola Saleh Saleh Moha | Zendy

Open Access

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

Author(s) -

Robiel Kamel Moaw,

Nahed M. Abdelmagui,

Ola Saleh Saleh Moha

Publication year - 2020

Publication title -

pakistan journal of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.268

H-Index - 43

eISSN - 1812-5735

pISSN - 1028-8880

DOI - 10.3923/pjbs.2020.1122.1130

Subject(s) - shelf life , rabbit (cipher) , refrigeration , food science , cold storage , biology , chemistry , environmental science , horticulture , mathematics , engineering , mechanical engineering , statistics

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.

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