Differential scanning calorimetry as a fast method to discriminate cage or free-range rabbit meat. (October 2019)

• Record Type: Journal Article
• Authors: Secci, Giulia; Ferraro, Giovanni; Fratini, Emiliano; Bovera, Fulvia; Parisi, Giuliana
• Is Part Of: Food control. Volume 104(2019)
• Page Start: 313
• Page End: 317
• Publication Date: 2019-10
• Subjects: California × New Zealand white rabbits -- Fatty acids -- Proteins -- Differential scanning calorimetry; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2019.05.010
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: In this work, we proposed the use of differential scanning calorimetry (DSC) as a rapid tool for the discrimination of meat samples coming from free-ranged and caged rabbits. Fatty acid composition, colour, and texture were also provided to fully characterize meat quality of the different samples. A total of 36, thirty-seven days old California × New Zealand White male rabbits were divided into 2 groups, housed in open air cages and in ground free-range, respectively. After 62 days of farming, 12 rabbits per group were slaughtered and the skinned carcasses were chilled for 24 h at 4 °C prior to be dissected. The Longissimus thoracis et lumborum muscle was analysed. The overall fatty acid profile was not affected by the farming system, while free-range rabbits show a significant lower L* value (49.59) than the open-air ones (53.54). Nor a* and b* were altered. Texture measurements revealed that there was no effect of housing system on shear force. More interestingly, the deconvolution of DSC signals in the range 30–90 °C revealed that free-range rearing lead to an increase of myosin amount in meat, being its peak percentage equal to 8.5 ± 1.9 against 4.3 ± 2.2 in meat from caged rabbits. Highlights: Meat from free-ranged and caged rabbit meat was discriminated thanks to DSC . An increase of myosin amount in meat from free-ranged rabbit was observed. Meat lightness was affected by rearing conditions. Texture and fatty acid profile scarcely differentiate between farming systems.