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<p>Rabbit meat is a source of protein consumed in many parts of the world. However, maintaining quality and safety during processing and storage can be a challenge. Therefore, this study investigates the impact of thermosonication (TS) on the nutritional, microbiological, and structural properties of rabbit meat. Proximate composition analysis revealed that TS treatment increased the moisture (64.56%), and fat content (9.71%) compared to the control (61.97% and 4.30%, respectively). Protein content remained relatively stable. Microbiological analysis showed a significant reduction in total coliforms (1.73 Log UFC g<sup>−1</sup>) and mesophilic bacteria (0.56 Log UFC g<sup>−1</sup>) after TS treatment compared to the control. The application of TS as a pretreatment facilitates meat precooking. According to the structural analysis, the thermosonication affects the secondary structure of proteins. Finally, our findings suggest that thermosonicated rabbit meat represents a valuable consumption option, as sensory analysis indicates a preference for pretreated samples.</p>

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Effect of thermosonication pretreatment on physicochemical characteristics, structural properties, and sensory quality of rabbit meat

  • 期刊论文

  • 发表日期：

    2025年6月12日

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  • Ángel Humberto Cabrera-Ramírez,
  • Jahir Antonio Barajas-Ramírez,
  • Victoria Guadalupe Aguilar-Raymundo

摘要

Rabbit meat is a source of protein consumed in many parts of the world. However, maintaining quality and safety during processing and storage can be a challenge. Therefore, this study investigates the impact of thermosonication (TS) on the nutritional, microbiological, and structural properties of rabbit meat. Proximate composition analysis revealed that TS treatment increased the moisture (64.56%), and fat content (9.71%) compared to the control (61.97% and 4.30%, respectively). Protein content remained relatively stable. Microbiological analysis showed a significant reduction in total coliforms (1.73 Log UFC g−1) and mesophilic bacteria (0.56 Log UFC g−1) after TS treatment compared to the control. The application of TS as a pretreatment facilitates meat precooking. According to the structural analysis, the thermosonication affects the secondary structure of proteins. Finally, our findings suggest that thermosonicated rabbit meat represents a valuable consumption option, as sensory analysis indicates a preference for pretreated samples.