Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound

Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound

The application high-intensity ultrasound (HIU) in rabbit meat has shown promising results for improving its palatability and commercial value. This study aimed to evaluate the effect of HIU application in meat from two rabbit breeds (Flemish Giant, FG and Azteca Negro, AN) on its physicochemical pa...

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Bibliographic Details
Main Authors: Isaac Jhonatan Vargas-Sáenz, Iván Adrián García-Galicia, Alma Delia Alarcón-Rojo, Felipe Alonso Rodríguez-Almeida, Martha María Arévalos-Sánchez, Luis Manuel Carrillo-López, Teresita de Jesús Hijuitl-Valeriano, Mariana Huerta-Jiménez
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
cavitation
quality
muscle
tenderness
<i>Oryctolagus cuniculus</i>
rabbit breed
Online Access:https://www.mdpi.com/2304-8158/14/6/1059
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https://www.mdpi.com/2304-8158/14/6/1059

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