000127105 001__ 127105 000127105 005__ 20240731103352.0 000127105 0247_ $$2doi$$a10.3390/foods12152931 000127105 0248_ $$2sideral$$a134517 000127105 037__ $$aART-2023-134517 000127105 041__ $$aeng 000127105 100__ $$aDjenane, Djamel 000127105 245__ $$aUse of Algerian type Ras El-Hanout spices mixture with marination to increase the sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging 000127105 260__ $$c2023 000127105 5060_ $$aAccess copy available to the general public$$fUnrestricted 000127105 5203_ $$aThis study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices mixture and marinade solution containing extra virgin olive oil, onion, garlic, and concentrated lemon juice on sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 modified atmosphere packaging (MAP). The values of pH, water holding capacity, shear force, thiobarbituric acid reactive substances, total volatile basic nitrogen, color (CIE L*a*b*), sensorial tests, and spoilage microorganisms were determined in rabbit meat at 0, 5, 10, 15, and 20 days during a retail display at 7 ± 1 °C. The results indicated that the marination process using the Ras El-Hanout blend of spices improved the water-holding capacity of meat maintaining optimum pH values. This combined treatment delayed the growth of major spoilage microorganisms, lipid oxidation, protein degradation, and undesirable color changes compared to unmarinated samples from the fifth to the twentieth day of retail exposure. The shelf life of rabbit carcasses under low-O2 MAP could be extended to 20 days of retail display, while rabbit carcasses under aerobic display presented a shorter shelf life of 5 to 10 days. Instrumental and sensorial tests showed that low-O2 MAP enhanced the tenderness of whole rabbit carcasses, with those marinated with Ras El-Hanout being the most positively perceived by the panelists. Marination also inhibited the pathogen Campylobacter jejuni, thus increasing the microbiological safety of the packaged product. The overall results indicated that low-O2 MAP combined with the Ras El-Hanout spice blend and marinade solution may represent a promising strategy for retail establishments to improve the quality, shelf life, and safety of rabbit carcasses. 000127105 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000127105 590__ $$a4.7$$b2023 000127105 592__ $$a0.87$$b2023 000127105 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1 000127105 593__ $$aFood Science$$c2023$$dQ1 000127105 593__ $$aHealth (social science)$$c2023$$dQ1 000127105 593__ $$aPlant Science$$c2023$$dQ1 000127105 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1 000127105 593__ $$aMicrobiology$$c2023$$dQ2 000127105 594__ $$a7.4$$b2023 000127105 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000127105 700__ $$aBen Miri, Yamina 000127105 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza 000127105 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000127105 773__ $$g12, 15 (2023), 2931 [26 pp.]$$pFoods$$tFoods$$x2304-8158 000127105 8564_ $$s5559395$$uhttps://zaguan.unizar.es/record/127105/files/texto_completo.pdf$$yVersión publicada 000127105 8564_ $$s2708512$$uhttps://zaguan.unizar.es/record/127105/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000127105 909CO $$ooai:zaguan.unizar.es:127105$$particulos$$pdriver 000127105 951__ $$a2024-07-31-09:55:07 000127105 980__ $$aARTICLE