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Physical and Chemical Properties of Rabbit Meat during Postmortem Aging

WANG Zhenhua, HOU Shixia, LI Xingyan, XIA Yangyi, SHANG Yongbiao, LI Hongjun, PENG Zengqi   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. College of Light Industry, Textile and Food Engineering,
    Sichuan University, Chengdu 610065, China; 3. Quality and Safety Risk Assessment Laboratory of Products Preservation (Chongqing),
    Ministry of Agriculture, Chongqing 400715, China; 4. Chongqing Special Food Programme and Technology Research Center,
    Chongqing 400715, China; 5. College of Food Science and Technology, Nanjnig Agricultural University, Nanjing 210095, China
  • Online:2015-02-15 Published:2015-02-10

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Abstract:

Rabbit rear legs and longissimus dorsi were investigated for changes in physical and chemical qualities during
postmortem aging. The results showed that based on pH and color, the appropriate aging time was 72 h; when myofibrillar
fragmentation index (MFI) and shear value were taken into consideration, the appropriate aging time was 96 h; based on
total volatile basic nitrogen (TVB-N), the aging time was no longer than 72 h. Collectively considered, the best aging time
for rabbit meat was 72 h.

Key words: rabbit meat, postmortem aging, physical and chemical quality, aging time

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