Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.

Zhuohang Li, Jiamin Zhang, Bo Hou, Jing Liao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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2 · The registry

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Synergistic Effects of Ultrasound and Chia Seed Oil on Yak Myofibrillar Protein Gelation: Structure and Gel Property.Foods (Basel, Switzerland) · 2026
Article

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Zhuohang LiCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0009-0009-9083-6023

Jiamin ZhangMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.

Bo HouMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.

Jing LiaoCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-1345-7400

Funding

Science and Technology Department of Sichuan Province 2025ZNSFSC0222

6 · The paper itself

Abstract

Improving the water-holding capacity (WHC) during the processing of rabbit meat can effectively enhance the texture of the final product, but it remains a practical challenge. This study aims to develop an ultrasound-assisted curdlan curing strategy to reduce the water loss of rabbit meat during the processing. Herein, the water retention performance, myofibrillar protein (MP) structure, and processing adaptability of rabbit meat as affected by the ultrasound-assisted curdlan curing treatment were investigated. Compared with the control group, ultrasound-assisted curdlan treatment increased WHC by 14.0% and reduced cooking loss by 15.4%. Moreover, this combined treatment showed significantly higher WHC and lower cooking loss than curdlan or ultrasound treatment alone (

Indexed as

curdlanrabbit meatultrasoundwater retention performance

Identifiers

PMID42195951

DOI10.3390/foods15101748

PMCPMC13205206

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.