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Page No. : 111-115

ABSTRACT

Rabbit meat pickle was processed as per standardized ingredients and processing conditions. Maturation time was found to be 7 days with a pH value of 4.62 at 0 day (after maturation). Sensory rating of pickle for general appearance, flavour, tenderness, saltiness, sourness, juiciness and overall acceptability ranged between very good and excellent at 0 day. The rabbit meat pickle was packaged in PET jars and stored for 90 days at ambient temperature. Total plate count, halophilic count, yeast and mould count and TBA values showed a progressive increase during the storage period but remained within the permissible limits for processed meat products. Coliforms were not detected at the end of 90 days storage in PET jars, Censory rating of pickle still remained between very good and excellent for all the sensory tributes.

Keywords: Microbiological qualities, pickle, rabbit meat, sensory qualities