The aim of the studies was to estimate microbiological contamination of rabbit ground meat samples differently confectioned: vacuum packaged (VP), packaged in modified atmosphere (MAP) and in normal atmosphere (NP). Enumeration of total aerobe mesophile microflora, indicator and physiological groups of bacteria, and Brochotrix thermosphacta was effectuated in the samples directly after packaging and during their storage at 4 ^oC. The number of aerobe mesophile bacteria determined after packaging was 10⁴-10⁵ cfu · g^-1 of meat, and was independent of the packaging gases. During the refrigerated storage, in all samples the growth of bacteria was enhanced and in VP samples the growth of anaerobic bacteria and B. thermosphacta was induced. MAP and VP diminished the rate of growth of bacteria, and the MAP prolonged the lag phase, specially of B. thermosphacta. Therefore, the atmosphere of packaging is important in the term of microbiological meat quality and the packaging system must be considered as one of critical control points of the production of rabbit ground meat.

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