Abstract
The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improving the product quality. The objective of this study was to evaluate the effect of acid marination assisted by power ultrasound on quality of rabbit meat. Marinating solutions were prepared with 70, 140, or 200 g NaCl/L, 3 g NaNO2, and 1.5% citric acid. Rabbit meat slices were immersed in every solution in static and ultrasonic bath at 40 kHz and 110 W of output power. Marinating time, NaCl concentration in the marinating solution, and US application increased weight losses and meat hardness but reduced water content, WHC, and pH. The color parameters L⁎ and a⁎ increased with the NaCl concentration in marinating solution and with the ultrasound application. NaCl content increased in meat with increased marinating time, NaCl concentration in marinating solutions, and higher rate in ultrasonic treatment. Application of ultrasound has high potential to be employed in the marinating of rabbit meat samples, diminishing the immersion time, and maintaining the quality.
Highlights
The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content
The weight losses were higher when NaCl concentration in marinating solution was increased and when the samples were marinated with US
Application of ultrasound has high potential to be employed in the marinating of rabbit meat, diminishing the immersion time, and increasing the meat hardness and water loss
Summary
The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. This technique may be an option to introduce the rabbit meat into new markets and add value to this food In this process, an aqueous or oily acid solution is incorporated in the meat; the solution contains different ingredients (salt, phosphate, protein, organic acids, and others), improving the flavor, softness, color, juiciness in the meat, and extension of shelf life [3]. During meat marination the sodium chloride uptake and distribution are important factors to be considered since they represent the amount of brine absorbed during the marinating process and retained after the process, respectively. In such a process, both factors must be maximized to increase yield. It is essential to control the marinating process, that is, the amount of salt and the marinating time
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