Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage

Abstract Rabbit meat is one of the most consumed meats throughout world and extremely susceptible to spoilage due its high protein moisture content. Natural preservatives with antioxidant antibacterial properties are needed maintain quality increase shelf life. This study examined effect 1% chitosan (CH), 0.2% rosemary ( Salvia rosmarinus ) essential oil (REO), their combination on pH, total volatile basic nitrogen (TVB-N) thiobarbituric acid (TBA) levels, microbial profile rabbit stored over 12 days at 4 °C. During this time, changes in appearance, odor, texture were also noted. The lives samples treated only CH coating, or REO, longer than those untreated samples. These results showed that both REO still acceptable until 12th day resulted significantly lower demerit scores these groups compared meat. In all groups, TVB-N, TBA values increased but higher p < 0.05) Microbial analysis chilled combined reduced Enterobacteriaceae, Pseudomonas , Psychrotrophic counts. experimental demonstrated using coating improved could be an effective approach reduce deterioration during storage.