Study of sensory and microbiological indices of rabbit carcasses

dc.contributor.author	MARDARI, Tatiana
dc.contributor.author	GOLBAN, Rita
dc.date.accessioned	2025-05-12T07:30:58Z
dc.date.available	2025-05-12T07:30:58Z
dc.date.issued	2021
dc.identifier.citation	MARDARI, Tatiana and Rita HOLBAN. Study of sensory and microbiological indices of rabbit carcasses. In: Lucrări ştiinţifice, USAMV Iaşi. Seria Zootehnie. 2021, vol. 75, pp. 261-264. ISSN 1454-7368.	en_US
dc.identifier.issn	1454-7368
dc.identifier.uri	https://repository.utm.md/handle/5014/31301
dc.description.abstract	The paper presents the results obtained from the assessment of sensory and microbiological indices of rabbit carcasses of different origins. The studied carcasses were purchased from a specialized store, from the market and from a farm. The obtained data indicate an increased bacterial load in the carcass from the market both on the surface and in depth, and the carcass from the specialized store fell into the category of fresh meat according to sensory and microbiological indices.	en_US
dc.language.iso	en	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	rabbit meat	en_US
dc.subject	carcasses	en_US
dc.subject	organoleptic analysis	en_US
dc.subject	bacteriological analysis	en_US
dc.subject	carne de iepure	en_US
dc.subject	carcase	en_US
dc.subject	analiză organoleptică	en_US
dc.subject	analiză bacteriologică	en_US
dc.title	Study of sensory and microbiological indices of rabbit carcasses	en_US
dc.type	Article	en_US