Evaluation of Changes in Sensory Quality and Bacterial Community Composition of Cold-Eating Rabbit Meat Stored under Different Temperatures

Table 2

Changes in sensory scores of cold-eating rabbit meat at different storage temperatures.

Storage temperature (°C)	Storage time (d)	Color (5%)	Tissue morphology (20%)	Taste and flavor (25%)	Mouthfeel (30%)	Overall score
4	0	^a	^a	^a	^a	^a
	7	^a	^a	^ab	^a	^a
	14	^b	^b	^b	^b	^b
	21	^c	^c	^c	^c	^c
	28	^d	^d	^d	^d	^d
	35	^e	^e	^e	^e	^e
	42	^f	^f	^e	^f	^f
25	0	^a	^a	^a	^a	8.80 ± 0.25^a
	3	^a	^ab	^a	^a	^ab
	6	^b	^b	^ab	^ab	^b
	9	^c	^c	^bc	^bc	^c
	12	^d	^d	^c	^c	^d
	15	^e	^e	^d	^d	^e
	18	^f	^e	^e	^e	^f
37	0	^a	^a	^a	^a	^a
	2	^b	^a	^ab	^ab	^a
	4	^c	^b	^b	^bc	^b
	6	^d	^c	^c	^c	^c
	8	^e	^d	^d	^d	^d
	10	^f	^e	^e	^e	^e
	12	^g	^f	^f	^f	^f

Different lowercase letters indicate significant differences between the same columns ().