International Journal of Food Science

Research Article

Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

Table 1

The effect of packaging (VAC, MAP1, and MAP2), time (7, 14, and 21 days), and interaction () on the traits of rabbit meat.


Trait	CON mean (SEM)	Packaging									RMSE	values
		VAC			MAP1			MAP2				values
		7 days	14 days	21 days	7 days	14 days	21 days	7 days	14 days	21 days					Loin

pH	5.74 (0.02)	5.71^A	5.66^Ab	5.83^BC	5.78^Aca	5.68^Ab	5.86^BC	5.76^Aa	5.68^Ab	5.84^BC	0.080	0.180	<0.001	0.878	0.711
	53.97 (0.71)	54.59^ACa	56.09^Abb	57.20^Bb	54.95^AC	55.70^AB	55.45^AB	54.24^A	55.26^ABa	56.68^BCb	2.076	0.475	0.004	0.391	0.106
	-0.82 (0.46)	0.34^AD	-0.76^AB	-0.85^ACa	0.07^ACEa	0.90^DEa	0.54^ADb	-1.37^BCb	-0.45^AEb	-0.66^AB	1.406	0.003	0.809	0.133	0.072
	5.57 (0.93)	3.27^AB	4.42^AB	2.73^A	4.37^AB	8.12^B	7.33^B	7.73^B	5.48^AB	5.71^AB	2.816	0.001	0.467	0.020	0.489
H	108.1 (8.6)	110.9^AB	109.4^AB	123.3^Bb	97.5^Aba	83.9^Ab	89.0^A	100.4^ABa	92.9^A	104.7^AB	25.02	0.003	0.341	0.841	0.308
C	5.90 (0.86)	4.00^Ba	4.65^ABa	3.44^Ba	4.80^Aba	8.22^Ab	7.64^Ab	7.91^A	5.66^AB	6.15^ABb	2.626	0.001	0.686	0.019	0.370
Total water (%)	76.21 (0.13)	76.01	75.95	75.97	76.13	76.08	76.02	76.22	76.07	75.99	0.419	0.548	0.518	0.973	0.501
Free water (%)	25.03 (0.69)	22.88^Ab	22.33^Ab	27.54^B	24.40^Aa	24.09^Aa	25.93^AB	23.29^Ab	23.26^Ab	25.99^B	2.047	0.489	<0.001	0.101	0.622
Cooking loss (%)	26.48 (0.55)	29.19^Ab	25.61^ABa	22.59^Cb	29.74^Ab	26.35^ABa	24.02^Cac	28.86^Ab	24.19^BCa	22.38^Cb	1.627	0.003	<0.001	0.655	0.961
Plasticity (cm²)	2.61 (0.24)	3.34^AB	3.34^AB	3.80^B	3.32^A	3.34^AB	3.96^B	2.97^A	2.73^A	3.83^B	0.693	0.116	0.001	0.763	0.542
V-O (N)	19.71 (1.66)	14.22^ACbc	8.95^B	7.86^B	17.21^ACac	11.69^BCb	8.59^B	15.95^ACac	12.47^BCb	7.77^Ba	3.451	0.057	<0.001	0.521	0.408
V-P (N)	19.74 (1.66)	14.25^ACbc	9.00^B	7.89^B	17.24^ACac	11.74^BCb	8.62^B	15.98^ACac	12.51^BCb	7.82^Ba	3.450	0.058	<0.001	0.527	0.441
(V-P)-(V-O) (N)	0.03 (0.02)	0.03	0.05	0.03	0.03	0.05	0.03	0.03	0.04	0.05	0.060	0.996	0.162	0.709	0.542
WB-E (N)	6.52 (0.50)	4.53^Ba	3.74^BCb	3.68^BCb	5.47^Abb	4.59^Ba	3.30^BCab	5.63^ABb	4.69^Ba	2.76^Ca	1.210	0.325	<0.001	0.102	0.855
DM (%)	23.79 (0.13)	23.99	24.05	24.03	23.87	23.92	23.98	23.78	23.93	24.01	0.419	0.548	0.518	0.973	0.501
CP (%)	21.93 (0.22)	21.88	21.96	21.90	21.78	21.87	21.88	21.66	21.85	21.94	0.423	0.698	0.426	0.923	0.576
EF (%)	0.93 (0.04)	0.94	0.93	0.94	0.93	0.89	0.95	0.94	0.93	0.90	0.106	0.895	0.719	0.859	0.550
Ash (%)	1.10 (0.01)	1.12	1.12	1.12	1.11	1.11	1.13	1.12	1.12	1.13	0.033	0.887	0.228	0.932	0.611
W/CP	3.52 (0.03)	3.47	3.46	3.47	3.50	3.48	3.48	3.52	3.48	3.46	0.085	0.638	0.449	0.930	0.566

^{A-C (a, b)}Values within a row with different superscripts differ significantly at (). SEM: standard error of the trait; RMSE: root mean square error; Control: 0 days; VAC: vacuum; MAP1: gas mixture 1 (30% CO₂+70% O₂); MAP2: gas mixture 2 (60% CO₂+25% O₂+15% N₂); WB-O: Warner-Bratzler force at the onset of cutting; V-O: force measured at the onset of biting; V-P: peak force; WB-E: Warner-Bratzler shear energy; DM: dry matter; CP: crude protein; EF: extractable fat; W/CP: water/crude protein ratio. , , and are an international designation for color parameters.