Work

Comparative effects of sous vide cooking on physicochemical properties, volatile compound profiles, and metabolomic changes between rex and Hyla rabbits

Year: 2025

Type: article

Abstract: < 0.05). VOCs analysis showed an increased proportion of aldehydes in SV-treated meat, with aldehydes and alcohols contributing most to the characteristic flavor. Metabolomics further revealed a greater upregulation of amino acids and its metabolites in CR. KEGG enrichment analysis indicated that these differential metabolites were mainly involved in ABC transporters, arginine biosynthesis, and glycerophospholipid metabolism pathways. This study provides valuable insights for optimizing rabbit meat processing and promoting the development of rabbit industry.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103337

Authors: Shuyun Liu, Hongjun Li, Bin Wen, Wenzhen Zhang, Zhifei He

Institution: Southwest University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330