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Related Concept Videos

Curing Methods01:26

Curing Methods

Concrete members with a small surface-to-volume ratio are cured by oiling and moistening the forms before casting the concrete member. These forms can be left in place for a prolonged period to prevent moisture loss, and can be wetted if made of a material suitable for wetting. If the forms are removed early, the concrete member is moistened and covered with polythene sheets to maintain moisture. For large horizontal concrete surfaces exposed to dry weather, a temporary covering is suspended...
Curing of Concrete01:20

Curing of Concrete

The hydration of cement takes place within the water-filled capillary pores. However, environmental elements can disrupt this process by evaporating water from the concrete surfaces. Sealed concrete with a water-cement ratio below 0.5 experiences self-desiccation, leading to water loss. The water loss in concrete is mitigated by curing. This technique involves keeping the concrete saturated to maintain the necessary temperature and moisture conditions, to optimally fill the spaces in the cement...

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Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar

Zhuohang Li1, Jiamin Zhang2,3, Bo Hou2,3

  • 1College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Foods (Basel, Switzerland)
|May 27, 2026
PubMed
Summary

Ultrasound-assisted curdlan curing significantly improves water-holding capacity in rabbit meat. This novel method enhances meat texture and reduces processing water loss, offering a practical solution for the meat industry.

Keywords:
curdlanrabbit meatultrasoundwater retention performance

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Area of Science:

  • Food Science and Technology
  • Meat Science
  • Biotechnology

Background:

  • Improving water-holding capacity (WHC) is crucial for rabbit meat texture.
  • Water loss during processing remains a significant challenge in meat production.
  • Current methods for enhancing WHC are often insufficient or impractical.

Purpose of the Study:

  • To develop an ultrasound-assisted curdlan curing strategy to reduce water loss in rabbit meat.
  • To investigate the effects of this treatment on water retention, myofibrillar protein (MP) structure, and processing adaptability.
  • To evaluate the efficacy of the combined treatment compared to individual treatments.

Main Methods:

  • Application of ultrasound-assisted curdlan curing to rabbit meat.
  • Measurement of water retention performance and cooking loss.
  • Analysis of myofibrillar protein (MP) structure using SDS-PAGE, UV absorption, and fluorescence intensity.
  • Assessment of water content under various thermal processing methods (steaming, boiling, microwaving, roasting, air-frying).

Main Results:

  • Ultrasound-assisted curdlan treatment increased WHC by 14.0% and reduced cooking loss by 15.4% compared to the control.
  • The combined treatment showed significantly better results than curdlan or ultrasound alone (p < 0.05).
  • Treatment altered MP structure, indicated by increased UV absorption and fluorescence intensity, and a lower main protein band intensity in SDS-PAGE.
  • Rabbit meat treated with ultrasound-assisted curdlan curing maintained higher water content across diverse thermal processing methods.

Conclusions:

  • Ultrasound-assisted curdlan curing is a feasible and effective method to improve water retention in rabbit meat.
  • This technique offers a practical approach to minimize water loss during meat processing.
  • The findings provide a basis for developing improved meat production strategies and enhancing final product quality.