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- W2384755657 abstract "The objective of this study was to develop a simple method to prepare pale, soft and exudative(PSE) rabbit meat. In order to ensure the consistency of test material, rabbit longissimus dorsi and rear leg muscles were used as raw materials to prepare PSE rabbit meat as described for PSE pork and poultry meat. Under water bath at 37 ℃, the changes in sensory quality, pH, color, dehydration rate, elasticity, myofi brillar protein solubility and gel G' value of rabbit longissimus dorsi and rear leg muscles were investigated. The results indicated that with the extension of treatment time, both muscles had worse sensory quality; pH, a* value, elasticity, myofi brillar protein solubility and gel G' value were signifi cantly decreased(P 0.05); L* value and water loss rate were increased(P 0.05). After water bath heating for 2 h, the limit pH of longissimus dorsi muscle was less than 5.74, L* value was larger than 63.40, and water loss rate was higher than 25.36%; when the heating time was extended to 3 h, the limit pH of rear leg muscle was less than 5.84, L* value was larger than 56.82, and water loss rate was higher than 17.85%. After being held at 37 ℃ for 2 h, longissimus dorsi muscle exhibited the PSE characteristics; this result was observed for rear leg muscle after 3 h of holding at 37 ℃." @default.
- W2384755657 created "2016-06-24" @default.
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- W2384755657 date "2014-01-01" @default.
- W2384755657 modified "2023-09-25" @default.
- W2384755657 title "Preparation of PSE Rabbit Meat through High Temperature Induction after Slaughter" @default.
- W2384755657 hasPublicationYear "2014" @default.
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