STUDY OF SENSORY AND MICROBIOLOGICAL INDICES OF RABBIT CARCASSES

Tatiana Mardari, Rita Holban

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 obtaineddata 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.