Abstract:

This study was aimed to investigate the effects of different central temperatures on quality characteristics in
heated Hyla rabbit meat. Variations in the eating quality, textural properties, protein solubility of Hyla rabbit meat were
studied. The heating mathematical curve was fitted. The results showed that the drip loss was increased gradually. As the
central temperature rose, shear force was significantly increased at 25–50 ℃ and 60–80 ℃, but significantly decreased
at 50–60 ℃, and did not significant change at 80–90 ℃. pH remained almost unchanged after the initial increase. L* value was
significantly increased at 25–40 ℃, and remained unchanged at 40–90 ℃. a* value was significantly decreased at 25–40 ℃, and
remained unchanged at 40–90 ℃. b* value showed a decreasing trend after an initial increase. Hardness exhibited a significant
increasing trend. Cohesion was significantly increased at 25–40 ℃, followed by no significant change at 40–90 ℃. Elasticity
showed an upward trend after an initial fall. Gumminess exhibited a significant increase at 25–40 ℃ and 80–90 ℃, but no
significant change at 40–80 ℃. Chewiness revealed a significant increase at 25–40 ℃ and 70–90 ℃, but no significant change at
40–70 ℃. Myofibrillar protein solubility significantly decreased at 25–40 ℃ and 70–80 ℃. The variation in quality characteristics
of rabbit meat is closely related to the change in protein solubility during the heating process.

Key words: central temperature, rabbit meat, eating quality, textural property, protein solubility