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

Table 3

Alpha diversity index based on ASVS.

Samples	ACE index	Chao index	Shannon index	Simpson index	Coverage index
J1	122	127	3.31	0.06	0.9995
J2	104	103	3.24	0.06	0.9998
C1	179	178	2.04	0.36	0.9994
C2	300	298	2.72	0.25	0.9989
C3	244	244	3.27	0.17	1.0000
C4	164	163	1.91	0.44	0.9997
C5	149	147	2.31	0.23	0.9995
C6	11	11	0.62	0.72	1.0000

J1 and J2 represent raw materials, rinsing and curing; C1~C6 are stored at 25°C for 6, 9, 12, 15, and 18 d and spoilage end point, respectively.