Mycological Aspects of Rabbit Meat

One hundred random samples of rabbit carcasses i. e. each rabbitcarcass represents two samples (fresh and frozen) independently werecollected from different localities and supermarkets of different sanitationlevels in Mansoura City, Egypt.Each sample was collected in a clean, dry and sterile polyethylenebag and labeled then transferred directly in an ice box under a completeaseptic condition and rapidly without undue delay to laboratory where itwas examined organoleptically, chemically (PH) and mycologically.(1) Organoleptic examiation:The organoleptic examination of fresh and frozen rabbit carcassesaimed 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 odorrepresented 12%.On the other hand, the acceptable taste was noticed in 88% ofexamined fresh and frozen rabbit samples, while the unacceptable was12%. But, the hard consistency was noticed in 88% of the examined freshand frozen rabbit samples, while the slight soft consistency was 8% andsoft consistency was 40/0. While the pale rose color (normal) color wasnoticed in 88% of examined fresh and frozen rabbit samples, while thegrey color was 8% and the bluish grey color was 4%.