Evaluation of rabbit meat microbiota from the viewpoint of marketing method

Microbiological analysis was performed on carcasses of rabbits coming from domestic slaughter, purchased at butcher shops, vacuum-packaged and purchased in supermarkets, as well as frozen. The total number of analysed rabbits was 20. For all samples the following microbiological parameters were determined: total microorganisms count (TAC), the count of lactic acid bacteria (LAB), psychrotropic microorganisms, moulds and yeasts, as well as bacteria of the Enterobacteriaceae family. Total microorganisms count was the highest (<em>p</em> &lt;0.05) in rabbit meat from butcher shops (5.34 log CFU.g^-1). The counts of lactic acid bacteria (LAB) in rabbit meat originating from domestic breeding was 2.58 log CFU.g^-1, in vacuum-packaged rabbits 3.18 log CFU.g^-1, in frozen rabbits 2.29 log CFU.g^-1, and in rabbit meat purchased from butcher shops 3.58 log CFU.g^-1. The highest count (<em>p</em> &lt;0.05) of Enterobacteriaceae was observed in samples from butcher shops, namely 2.91 log CFU.g^-1. In contrast the lowest count (<em>p</em> &lt;0.05) was in rabbit meat from home slaughtering at 1.47 log CFU.g^-1 and in frozen ones at 1.36 log CFU.g^-1. The lowest counts (<em>p</em> &lt;0.05) of moulds and yeasts were observed in rabbit meat from domestic slaughter, namely 1.12 log CFU.g^-1. The highest counts (<em>p</em> &lt;0.05) were in rabbit meat from butcher shops 2.97 log&nbsp;CFU.g^-1. The highest counts (<em>p</em> &lt;0.05) of psychrotrophic microorganisms were detected in rabbit meat from butcher shops, namely 4.98 log CFU g^-1 and the lowest ones (<em>p</em> &lt;0.05) in the meat of domestically slaughtered rabbits at 2.52 log&nbsp;CFU.g^-1. In all monitored microbiological indicators, we have found differences (<em>p</em> &lt;0.05) in their counts on the surface and inside the muscle tissue, both on the front and rear parts of the rabbit carcass <!--[endif] -->