Effect of Fermentation Time on Rabbit Meat Jerky Processing

Abstract

This study aims to develop fermented rabbit meat jerky. Lactobacillus casei strain Shirota (Lcs) from commercially available cultured drink was used as a starter culture. Samples of jerky were fermented at 3 h, 5 h, and 7 h. Parameters such as Lactobacillus count (CFU/g), pH, % titratable acidity, % moisture content, and water activity (Aw) were investigated. Results revealed that fermented rabbit meat jerky has a significantly lower pH than unfermented. Percent (%) moisture content and Aw of the fermented samples are found to be comparable to other dried fermented meats. However, no significant changes were observed in % titratable acidity among the jerky produced. The results of this study provide baseline data on the microbiological and physicochemical properties of rabbit meat jerky during fermentation.