Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture

Abstract

Starter cultures can help improve the quality and safety of traditional fermented meat products. This work was conducted to evaluate the effects of the inoculum of Staphylococcus xylosus on the quality characteristics of a Sichuan cured rabbit product (Chan Si Tu). Physicochemical analyses showed that meats inoculated with S. xylosus had a significant increase in lightness, redness, cohesiveness and chewiness (P1 were proposed as the most odouractive compounds that enhanced the complexity of the product. Thus, inoculation with S. xylosus in the cured rabbit meat product (Chan Si Tu) can effectively enhance the product quality.

Keywords

• cured rabbit product
• starter culture
• staphylococcus xylosus
• physicochemical properties
• volatile flavor compounds