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<p>To evaluate ultrasound’s impact on braised rabbit legs, rabbit leg meat was treated at frequencies of 0 (control), 30, 60, 90, and 120&#xa0;kHz during the low-temperature braising process. A multi-dimensional analytical approach—incorporating scanning electron microscopy (SEM), texture profile analysis (TPA), water-holding capacity (WHC) assessment, flavor compound profiling, and oxidation analysis—was employed to systematically investigate ultrasound’s effects on braised rabbit meat. SEM revealed ultrasound-induced muscle fiber contraction and structural disruption, which directly improved water-holding capacity and texture. Quantification of sodium chloride and amino acids in sample cores demonstrated enhanced mass transfer, particularly at higher frequencies (60–120&#xa0;kHz). Lipid oxidation (TBARS) and fatty acid profiling (GC-MS) confirmed ultrasound-promoted oxidation, generating significantly increased flavor-active aldehydes. Concurrently, HPLC-MS/MS analysis showed elevated nucleotide levels, indicating accelerated hydrolysis of flavor precursors. Collectively, these results suggest that ultrasound may offer a viable approach to energy-efficient braising while improving texture and flavor profiles towards sustainable meat processing.</p>

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Ultrasonic processing in rabbit leg braising advances microstructure, water retention, and flavor development

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年10月21日

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  • Wentao Yang,
  • Zhenhao Wu,
  • Xiaoning Song,
  • Zhifeng Zhao

摘要

To evaluate ultrasound’s impact on braised rabbit legs, rabbit leg meat was treated at frequencies of 0 (control), 30, 60, 90, and 120 kHz during the low-temperature braising process. A multi-dimensional analytical approach—incorporating scanning electron microscopy (SEM), texture profile analysis (TPA), water-holding capacity (WHC) assessment, flavor compound profiling, and oxidation analysis—was employed to systematically investigate ultrasound’s effects on braised rabbit meat. SEM revealed ultrasound-induced muscle fiber contraction and structural disruption, which directly improved water-holding capacity and texture. Quantification of sodium chloride and amino acids in sample cores demonstrated enhanced mass transfer, particularly at higher frequencies (60–120 kHz). Lipid oxidation (TBARS) and fatty acid profiling (GC-MS) confirmed ultrasound-promoted oxidation, generating significantly increased flavor-active aldehydes. Concurrently, HPLC-MS/MS analysis showed elevated nucleotide levels, indicating accelerated hydrolysis of flavor precursors. Collectively, these results suggest that ultrasound may offer a viable approach to energy-efficient braising while improving texture and flavor profiles towards sustainable meat processing.