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The effect of repeated freeze-thaw cycles on the meat quality of rabbit

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The effect of repeated freeze-thaw cycles on the meat quality of rabbit

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dc.contributor.author Wang, Zhaoming es_ES
dc.contributor.author He, Z. es_ES
dc.contributor.author Gan, X. es_ES
dc.contributor.author Li, Hongjun es_ES
dc.date.accessioned 2018-07-03T06:52:29Z
dc.date.available 2018-07-03T06:52:29Z
dc.date.issued 2018-06-28
dc.identifier.issn 1257-5011
dc.identifier.uri http://hdl.handle.net/10251/105085
dc.description.abstract [EN] We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen at –18°C followed by thawing at 4°C for 12h— was repeated 5 times, and 9 Longissimus thoracis et lumborum muscles were randomly selected at pre-set cycles (0, 1, 2, 3, and 5). The Longissimus lumborum muscles were used to determine meat quality parameters, while the Longissimus thoracis muscles were used for chemical analysis. During the repeated freeze-thaw process, muscle pH, redness, hardness, and water holding capacity gradually decreased, whereas meat lightness and yellowness gradually increased. The amount of total volatile basic nitrogen significantly increased (P<0.05) and exceeded the threshold value for frozen meat after 5 repeated freeze-thaw cycles. The metmyoglobin proportion, thiobarbituric acid-reactive substances (TBARS) and protein carbonyl content in rabbit meat samples increased with a higher number of freeze-thaw cycles (P<0.05), and the proportions of these compounds were positively correlated. During the repeated freeze-thaw process, extractable haeme iron levels significantly decreased (P<0.05), and non-haeme iron levels markedly increased (P<0.05). An sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis indicated that the degradation of both water- and salt-soluble proteins was more prevalent in samples subjected to higher numbers of freeze-thaw cycles. Additionally, a principal component analysis identified good correlations between physicochemical properties (TBARS, protein carbonyl levels and metmyoglobin content) and quality parameters (thawing loss, redness, lightness and hardness). Taken together, we conclude that the repeated freeze-thaw process can strongly affect rabbit meat quality as well as its physicochemical properties. es_ES
dc.description.sponsorship The authors gratefully acknowledge financial support from the General Program of National Natural Science Foundation of China (31671787), the National Rabbit Industry Technology System Programme (Grant No. CARS-43-E-1), and the Chongqing Herbivorous Livestock Industry Technology System (Y201706). es_ES
dc.language Inglés es_ES
dc.publisher Universitat Politècnica de València
dc.relation.ispartof World Rabbit Science
dc.rights Reserva de todos los derechos es_ES
dc.subject Rabbit es_ES
dc.subject Freeze-thaw cycles es_ES
dc.subject Meat quality es_ES
dc.subject Myoglobin oxidation es_ES
dc.subject Lipid oxidation es_ES
dc.subject Protein oxidation es_ES
dc.title The effect of repeated freeze-thaw cycles on the meat quality of rabbit es_ES
dc.type Artículo es_ES
dc.date.updated 2018-06-29T09:57:30Z
dc.identifier.doi 10.4995/wrs.2018.8616
dc.relation.projectID info:eu-repo/grantAgreement/NSFC//31671787/
dc.relation.projectID info:eu-repo/grantAgreement/Chongqing Herbivorous Livestock Industry Technology System//Y201706/
dc.relation.projectID info:eu-repo/grantAgreement/Earmarked Fund for Modern Agro-industry Technology Research System, China//CARS-43-E-1/
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Wang, Z.; He, Z.; Gan, X.; Li, H. (2018). The effect of repeated freeze-thaw cycles on the meat quality of rabbit. World Rabbit Science. 26(2):165-177. https://doi.org/10.4995/wrs.2018.8616 es_ES
dc.description.accrualMethod SWORD es_ES
dc.relation.publisherversion https://doi.org/10.4995/wrs.2018.8616 es_ES
dc.description.upvformatpinicio 165 es_ES
dc.description.upvformatpfin 177 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 26
dc.description.issue 2
dc.identifier.eissn 1989-8886
dc.contributor.funder National Natural Science Foundation of China
dc.contributor.funder Earmarked Fund for Modern Agro-industry Technology Research System, China
dc.contributor.funder Chongqing Herbivorous Livestock Industry Technology System
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