Effect of gas composition on rabbit meat quality in modified atmosphere packaging

This study examines the effect of four types of modified atmospheres (MA), (A: 30% CO2 + 70% O2; B: 30% CO2 + 30% O2 + 40% N2; C: 40% CO2 + 60% N2; D: 80% CO2 + 20% O2), on the quality of rabbit meat. Meat quality was assessed by examining pH, colour, drip loss (DL), cooking loss (CL) and shear force (SF). Similar values of pH were observed for all treatments and increased over time (p < 0.05). Acceptance of meat (on the basis of overall appearance) correlated (p < 0.001) with Chroma, time storage and type of MA. Samples packed with A were the most acceptable over time. Samples packed with D showed highest DL values, while in this same group CL values were highest (p < 0.05) only during the first 5 days post‐packing. SF values decreased with ageing, and in general similar values were observed for all treatments.