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Abstract
One hundred random samples of rabbit carcasses i. e. each rabbit
carcass represents two samples (fresh and frozen) independently were
collected from different localities and supermarkets of different sanitation
levels in Mansoura City, Egypt.
Each sample was collected in a clean, dry and sterile polyethylene
bag and labeled then transferred directly in an ice box under a complete
aseptic condition and rapidly without undue delay to laboratory where it
was examined organoleptically, chemically (PH) and mycologically.
(1) Organoleptic examiation:
The organoleptic examination of fresh and frozen rabbit carcasses
aimed to detect odor, taste, consistency and color.
Regarding the odor, the normal one was the predominating in 88%
of the examined fresh and frozen rabbit samples, while the abnormal odor
represented 12%.
On the other hand, the acceptable taste was noticed in 88% of
examined fresh and frozen rabbit samples, while the unacceptable was
12%. But, the hard consistency was noticed in 88% of the examined fresh
and frozen rabbit samples, while the slight soft consistency was 8% and
soft consistency was 40/0. While the pale rose color (normal) color was
noticed in 88% of examined fresh and frozen rabbit samples, while the
grey color was 8% and the bluish grey color was 4%.