Studies on Microbial, Physical and Chemical Quality of Fresh Yemeni Rabbit Meats During Storage in Taiz City

Abstract

The aim of this study is to evaluate the quality and the degree of contamination of local fresh Yemeni rabbit meats collected from Taiz markets in the Republic of Yemen, the changes of samples examined during storage at zero time and every day. The results illustrate an increase in microbial contamination and a decrease in physical and chemical characteristics, until signs of spoilage appeared after four days of storage . On other hand, the population of Aerobic, Anaerobic, Spore-formers bacteria, Yeast and Moulds, Enterobacteriaceae, Coli form groups, Salmonella spp , Staphylococcus spp, Streptococcus spp, Clostridium spp, Bacillus spp, Enterococcus spp and Proteolysis bacteria increased by the following percentages: 66.10%, 47.92%, 40.10%, 29.43%, 46.50%, 27.69%, 35.00%, 38.48%, 43.77%, 25.77%, 28.42%, 43.61% and 48.76%, respectively. The nutrition chemical characteristics i.e. [Moisture, Protein and Fat content] decreased as shown in these percentages: 0.81%, 0.35% and 0.65%, respectively. And the Carbohydrate content increased by 21.33%. The chemical indicators of spoilage i.e. [Total volatile nitrogen, Tri methyl amine, Ammonia nitrogen, Thiobarabituric acid, Total Energy and Water holding capacity] increased as shown in these percentages: 174.40%, 163.09%, 155.05%, 50.00%, 1.71% and 12.24%, respectively. The pH value and Bound water decreased by 1.315% and 3.126%, respectively, compared with the control samples. In addition, isolation and classification Eight species of Bacillus species, which were identified in previous samples were isolated and classified. They were Bacillus subtilus, B. pumilu, B. cireulans, B. megaterium, B. lentus, B. sphaerieus, B. macerans, B. cereus, shown in these percentages: 10.52%, 15.78%, 05.26%, 15.78%, 5.30%, 21.05%, 10.52% and 15.78%, respectively.