The aim was to assess the impact of long-term storage on the quality of Botucatu rabbit meat frozen in pre- and post-rigor stages. The stability of the technological and nutritional parameters of Longissimus lumborum (LL) muscle was analyzed over 12 months. In the post-rigor phase, the dorsal LL surface showed a higher level (p < 0.05) of redness and saturation, while the ventral surface showed a higher level (p < 0.05) of yellowness compared to the pre-rigor LL muscle. During storage, the redness and saturation in the LL muscle decreased (p < 0.05), while the yellowness increased (p < 0.05) on both dorsal and ventral surfaces. In the first six months, the pre-rigor meat had a higher pH (p < 0.05) compared to the post-rigor meat. The fresh meat showed higher (p < 0.05) shear force values in the post-rigor stage. Over the 12-month study period, the lipid oxidation, myofibrillar fragmentation index, gross energy, and levels of protein, fat, and carbohydrates increased (p < 0.05), while the shear force, mineral content, and moisture decreased (p < 0.05). Thus, rigor mortis affects meat color in Botucatu rabbits. Fresh meat in the pre-rigor stage is softer, moister, and less acidic than post-rigor meat after 24 h of chilling. Long-term freezing enhances tenderness, regardless of the rigor phase at freezing, preserving its physical, chemical, and nutritional quality, with minor changes in color, lipid oxidation, and chemical composition.

This study assessed the microbiological quality of free-range eggs produced in Southeastern Brazil, focusing on the effects of collection location. Eggs were collected from either nest boxes (designated laying areas containing clean substrate) or from the bedding substrate (litter-covered floor of the poultry house). Eggs from the bedding had significantly higher counts of thermotolerant coliforms, psychrotrophs, and Staphylococcus compared to nest-collected eggs. Across all evaluated microorganisms, eggshells showed greater contamination than the internal contents. Bedding substrates showed higher counts of mesophilic aerobes, psychrotrophs, Staphylococcus, and Clostridium compared to nest box substrates. Eggs from the bedding showed compromised internal microbiological quality, with coliform values exceeding 2 log10 most probable number (MPN) per mL. Further, 10% of the evaluated pools were suggestive of the presence of Salmonella spp., in the internal components of bedding eggs and on the shells of nest eggs. Therefore, it is strongly recommended that eggs be collected from nest boxes right after laying, while eggs laid on the bedding substrate should be excluded from human consumption.

This study aimed to assess how sex and age influence the physicochemical and technological properties of the longissimus thoracis et lumborum muscle in Botucatu rabbits. Ten samples were used from each experimental group (females and males 3 and 12 months old). Color (L*, a*, and b*), pH, water-holding capacity, cooking weight loss, shear force, percentage of collagen (soluble, insoluble, and total), myofibrillar fragmentation index, sarcomere length, cholesterol concentrations, lipid oxidation, and chemical composition were evaluated. Sex influenced (p < 0.05) the chemical composition of the meat; young females presented meat with a higher concentration of lipids and cholesterol than males of the same age; however, the opposite results were obtained with the meat of 12-month-old rabbits. Age also influenced the meat’s characteristics: older rabbits had meat with more intense red and yellow colors and longer sarcomere length. In terms of chemical composition, 12-month-old rabbits had higher protein and lower soluble collagen and mineral matter compared to younger rabbits. Overall, age impacted the physicochemical properties, with older rabbits exhibiting more opaque, reddish meat, higher insoluble collagen, and lower moisture content. In addition, the influence of sex, especially on the chemical composition of meat in rabbits, must be emphasized.