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. U nder water bath at 37 ℃, the changes in sensory
quality, pH, color, dehydration rate, elasticity, myofibrillar 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, myofibrillar protein solubility and gel G’ value were significantly 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 ℃.

Key words: PSE rabbit meat, pH, protein solubility, gelation characteristics