Studies on rabbit meat pickle stored in amber coloured glass jars

The aim of this study was to prepare a pickle with high sensory qualities. Pickles were prepared with deboned rabbit meat as per standardized ingredients and processing conditions. Maturation time was found to be 7 days with a pH value of 4.62 at 0 day. Sensory rating of pickle for appearance, flavour, tenderness, juiciness, sourness and overall acceptability ranged between very good and excellent at 0 day. The meat pickle was packed in amber coloured glass jars and stored for 90 days at ambient temperature. Total plate count, halophilic count and yeast and mould count showed a progressive increase during the storage period of 90 days. Sensory rating ranged between very good and excellent even at 90 day. On the basis of above results, the meat pickle can safely be stored for more than 90 days in amber coloured glass jars at ambient temperature.