Bioprotective Potential of Lactic Acid Bacteria in Pickled Pepper Rabbit Meat During Refrigerated Storage

The impacts of Lactilactilactobacillus sakei (LS), Pediococcus acidilactici (PA), and Latilacto- bacillus curvatus (LC) on quality properties, protein and lipid oxidation, and microbial dynamics of pickled pepper rabbit meat during refrigerated storage (4 ◦C for 1, 3, 5, and 7 days) were investigated. The results showed that the addition of lactic acid bacteria bioprotective agents effectively reduced the pH of pickled pepper rabbit meat, inhibited protein and lipid oxidation, suppressed the...