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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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/6/1059 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Isaac Jhonatan Vargas-Sáenz |
| collection | DOAJ |
| description | 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 parameters (PQs) and sensory profile (SEN). Five carcasses of each breed were frozen and dorsally cut into half carcasses. HIU was applied (20 min, 50 kHz, and 200 W) to one randomly selected half carcass of each rabbit. PQs evaluated were pH, color (<i>L*</i>, <i>a*</i>, and <i>b*</i>), chroma (C*), hue angle (HUE), water holding capacity (WHC), collagen content, and shear force (SF). Color, odor, flavor, and texture were evaluated for the SEN. Statistical analysis was performed using ANOVA, adjusting a general mixed model with the fixed effects of treatment, breed, and their interaction. Significant interaction differences (<i>p</i> < 0.05) of breed and HIU were observed in the collagen content. Breed had an effect (<i>p</i> < 0.05) on pH, <i>a*</i>, <i>b*</i>, C*, and on the descriptors of the sensory attribute color. HIU had an effect (<i>p</i> < 0.05) on <i>L*</i>, <i>a*</i>, HUE, C*, and SF, as well as on sensory descriptors like texture and color. HIU increases the physicochemical and sensory perception of the tenderness of the meat of both breeds. |
| format | Article |
| id | doaj-art-9a96274ebc22497d89ca6488cfca8796 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-9a96274ebc22497d89ca6488cfca87962025-08-20T03:43:36ZengMDPI AGFoods2304-81582025-03-01146105910.3390/foods14061059Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity UltrasoundIsaac Jhonatan Vargas-Sáenz0Iván Adrián García-Galicia1Alma Delia Alarcón-Rojo2Felipe Alonso Rodríguez-Almeida3Martha María Arévalos-Sánchez4Luis Manuel Carrillo-López5Teresita de Jesús Hijuitl-Valeriano6Mariana Huerta-Jiménez7Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31453, Chihuahua, MexicoCentro de Enseñanza, Investigación y Extensión en Ganadería Tropical, km. 5.5 Carr. Fed. Martínez de la Torre-Tlapacoyan, Mpio. de Tlapacoyan 93650, Veracruz, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31453, Chihuahua, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31453, Chihuahua, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31453, Chihuahua, MexicoConsejo Nacional de Humanidades, Ciencia y Tecnología, Av. Insurgentes sur 1582, Crédito Constructor, Demarcación Territorial Benito Juárez, Ciudad de México 03940, MexicoFacultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. de las Ciencias s/n, Juriquilla, Santa Rosa Jáuregui 76230, Querétaro, MexicoFacultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada km 1, Chihuahua 31453, Chihuahua, MexicoThe 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 parameters (PQs) and sensory profile (SEN). Five carcasses of each breed were frozen and dorsally cut into half carcasses. HIU was applied (20 min, 50 kHz, and 200 W) to one randomly selected half carcass of each rabbit. PQs evaluated were pH, color (<i>L*</i>, <i>a*</i>, and <i>b*</i>), chroma (C*), hue angle (HUE), water holding capacity (WHC), collagen content, and shear force (SF). Color, odor, flavor, and texture were evaluated for the SEN. Statistical analysis was performed using ANOVA, adjusting a general mixed model with the fixed effects of treatment, breed, and their interaction. Significant interaction differences (<i>p</i> < 0.05) of breed and HIU were observed in the collagen content. Breed had an effect (<i>p</i> < 0.05) on pH, <i>a*</i>, <i>b*</i>, C*, and on the descriptors of the sensory attribute color. HIU had an effect (<i>p</i> < 0.05) on <i>L*</i>, <i>a*</i>, HUE, C*, and SF, as well as on sensory descriptors like texture and color. HIU increases the physicochemical and sensory perception of the tenderness of the meat of both breeds.https://www.mdpi.com/2304-8158/14/6/1059cavitationqualitymuscletenderness<i>Oryctolagus cuniculus</i>rabbit breed |
| spellingShingle | 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 Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound Foods cavitation quality muscle tenderness <i>Oryctolagus cuniculus</i> rabbit breed |
| title | Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound |
| title_full | Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound |
| title_fullStr | Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound |
| title_full_unstemmed | Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound |
| title_short | Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound |
| title_sort | physicochemical and sensorial profile of meat from two rabbit breeds with application of high intensity ultrasound |
| topic | cavitation quality muscle tenderness <i>Oryctolagus cuniculus</i> rabbit breed |
| url | https://www.mdpi.com/2304-8158/14/6/1059 |
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