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| Effect of Tenderizer Mixtures on the Tenderness and Water-Holding Capacity of Rabbit Meat |
| ZHANG Xue, ZHENG Yuxi, WANG Yunyang |
| College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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Abstract In order to improve the tenderness and water-holding capacity of rabbit meat, the longissimus dorsi muscle of Sichuan white rabbits was treated with mixtures of ginger protease, ficin and actinidin. Response surface methodology and orthogonal array design were used to determine optimal process parameters based on shear force, cooking loss rate, myofibril fragmentation index (MFI), texture properties and microstructure. The results showed that after treatment with 7 U/mL ginger protease, 12 U/mL ficin and 9 U/mL actinidin for 30 min at pH 6 and 40 ℃, the shear force and cooking loss rate of rabbit meat decreased their lowest levels, (8.03 ± 0.33) N and (29.05 ± 0.80)%, respectively. Compared with the non-tenderized rabbit meat, the shear force of the treated group decreased by 59.99%, the hardness declined by 63.65%, the MFI increased by 117.56%, and the elasticity increased by 18.10%. Furthermore, the treated group showed a more uniform and delicate network microstructure. In summary, the tenderizer mixture could significantly improve the tenderness and water-holding capacity of rabbit meat.
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2026, Vol. 40 
