Investigating the Effect of Different Bovine Colostrum Concentrations Added to Ground Rabbit Patties on the Survival of Listeria monocytogenes and Meat Quality

Bovine colostrum is naturally rich in antimicrobial and antioxidant compounds, making it a promising candidate for improving the safety and quality of fresh meat products. This study aimed to evaluate the effect of incorporating bovine colostrum at 1%, 3%, and 5% (w/w) into ground rabbit meat patties on the growth potential of Listeria monocytogenes and on meat quality during refrigerated storage at 4 ± 2 °C. Microbiological analyses revealed that bovine colostrum significantly reduced (p < 0.001) the growth potential of Listeria monocytogenes in a dose-dependent manner, with the 5% formulation showing the slowest growth rate (μ = 0.055 h−1; doubling time = 12.5 h) compared with the control (μ = 0.063 h−1; doubling time = 10.9 h). In parallel, physicochemical analyses demonstrated that patties containing bovine colostrum, particularly at 5%, had a lower peroxidability index (p < 0.05), reduced lipid oxidation (p < 0.001), and higher sulfhydryl group content (p < 0.001), indicating improved oxidative stability in fresh meat. These findings demonstrate that bovine colostrum, particularly at 5%, effectively inhibits microbial growth while preserving lipid and protein integrity. Overall, bovine colostrum shows strong potential as a natural antimicrobial and antioxidant ingredient in fresh meat, supporting its use in multi-hurdle preservation strategies to extend shelf life and improve consumer safety.