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

Abstract

In Sichuan cuisine, cold-eating rabbit meat is highly regarded for its very strong taste and historical legacy. This study is aimed at evaluating the quality and bacterial diversity of cold-eating rabbit meat during storage. Under different storage time and temperatures, cold-eating rabbit meat underwent a decrease in pH, whereas the contents of thiobarbituric acid reactive substances, total volatile basic nitrogen, and total viable count increased. Moreover, the loads of lactic acid bacteria and Staphylococcus aureus increased. Furthermore, 20 different bacterial genera were identified throughout the stages of raw meat processing and storage. Among these, Tardiphaga was the most abundant species during processing and storage. Lactobacillus was found to dominate the bacterial community associated with spoilage alterations in cold-eating rabbit meat. Thus, cold-eating rabbit meat can be safely stored at 4°C for up to 42 days. These findings offer valuable insights into the microbial processes underlying spoilage of cold-eating rabbit meat and serve as a guide for the development of strategies to prevent spoilage during processing and storage of cold-eating rabbit meat.