ArticleFoods (Basel, Switzerland)2025
Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The application high-intensity ultrasound (HIU) in rabbit meat has shown promising results for improving its palatability and commercial value. This study aimed to evaluate the effect of HIU application in meat from two rabbit breeds (Flemish Giant, FG and Azteca Negro, AN) on its physicochemical parameters (PQs) and sensory profile (SEN). Five carcasses of each breed were frozen and dorsally cut into half carcasses. HIU was applied (20 min, 50 kHz, and 200 W) to one randomly selected half carcass of each rabbit. PQs evaluated were pH, color (
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