Spice-induced quality enhancement in rabbit meat: A study based on data mining and analytical characterization

Area of Science:

• Food Science
• Meat Science
• Sensory Analysis

Background:

• Rabbit meat quality is influenced by various factors, including diet and processing.
• Spices are known for their bioactive compounds and potential to modulate meat characteristics.
• Optimizing rabbit meat's sensory and nutritional profile is crucial for consumer acceptance and marketability.

Purpose of the Study:

• To evaluate the impact of seven specific spices on rabbit meat quality.
• To assess changes in sensory attributes, oxidative stability, and nutritional value.
• To provide a scientific basis for using spices to enhance rabbit meat.

Main Methods:

• Seven spices (ginger, garlic, Welsh onion, prickly ash, black pepper, star anise, chili) were added to rabbit meat.
• Advanced analytical techniques including HS-SPME-GC-MS, E-tongue, E-nose, and GC-FID were employed.
• Sensory analysis and oxidative stability tests were conducted and compared to a control group (CG).

Main Results:

• Spices significantly improved flavor complexity, tenderness, juiciness, and oxidative stability (P < 0.05).
• Garlic, star anise, and black pepper enhanced aroma and overall acceptability.
• Ginger and prickly ash reduced undesirable flavor indices, contributing to a better sensory profile.

Conclusions:

• The integration of spices offers a viable strategy for enhancing rabbit meat quality.
• Spices can effectively reduce gamey flavors and improve the nutritional profile of rabbit meat.
• This research provides a scientific foundation for developing healthier, more appealing rabbit meat products through spice incorporation.