High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits

Abstract

High-intensity ultrasound has been reported as a novel technology applied to improve tenderness in beef, pork, lamb and poultry. Its potential benefit has been studied mostly in individual muscles. This study aimed to evaluate the effect of high-intensity ultrasound (HIU, 24 kHz, 12 W/cm2 for 15 min) on quality traits of whole rabbit carcases. Twenty rabbit carcases were longitudinally split into two sides along the vertebral column. One side of the carcase was kept as Control and the opposed was vacuum packed and ultrasonicated with a probe Hielscher® UP400St. After treatment and 7 d (2 °C) in vacuum packs, m. L. dorsi (LD), Semimembranosus and Semitendinosus were dissected from the carcases to evaluate water holding capacity (WHC), shear force, pH, and colour (L*, a* and b*). Promising results were observed in LD after ultrasonication. LD shear force was reduced (p .05). In conclusion, HIU applied to rabbit carcases positively influenced LD characteristics, but no changes were observed in leg muscles under this study conditions. The data suggest that the effect of the HIU treatment on the whole carcase may differ according to the muscles.Highlights High intensity ultrasound has been applied to rabbit carcases as a small-scale model for other species. Ultrasonicating vacuum packed carcases of rabbit may lead to different changes of physicochemical characteristics in particular muscles. High-intensity ultrasonication increases L*, a* and tenderness in L. dorsi but it does not affect Semimembranosus-Semitendinosus. High-intensity ultrasound applied to carcases does not have the same effect in all muscles.

Keywords

• high-intensity ultrasound
• rabbit meat
• carcase ultrasonication
• meat quality
• tenderisation