Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits

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Dutra, Daniel Rodrigues ; Villegas-Cayllahua, Erick Alonso ; Baptista, Giovanna Garcia ; Ferreira, Lucas Emannuel ; Cavalcanti, erika Nayara Freire ; Carneiro, Nivea Maria Gomes Misson ; Dias, Ana Veronica Lino ; Francelino, Mainara Carolina ; Pereira, Mateus Roberto ; Castilha, Leandro Dalcin ; Borba, Hirasilva

• Tipo de documento: Artigo Científico
• Fonte: ANIMALS; v. 14, n. 17, p. 16-pg., 2024-09-01.

Resumo

Comparisons of meat quality in pre- and post-rigor mortis phases have been the focus of studies in conventional species, but little is known about the quality of pre-rigor mortis rabbit meat, particularly during long-term storage. This study investigated how freezing rabbit meat before and after rigor mortis affects its quality over a 12-month period. Rigor mortis, characterized by post-mortem muscle stiffening, influences meat texture and quality. The results showed that fresh meat frozen before rigor mortis (pre-rigor) was softer, moister, and less acidic compared to that frozen after rigor mortis (post-rigor), which exhibited a higher level of redness. Over time, all of the meat samples showed reduced redness, increased yellowness, a higher acidity, and a loss of moisture and minerals. Despite these changes, freezing effectively improved meat tenderness and preserved its physical, chemical, and nutritional quality for up to 12 months. This aligns with recommendations from the United States Department of Agriculture, which states that rabbit carcasses can be frozen for up to 12 months without compromising quality. These findings provide valuable insights for the rabbit meat industry, suggesting that freezing, either in the pre-rigor or post-rigor phase, is an effective method to maintain meat quality and deliver high-quality products to consumers. The aim was to assess the impact of long-term storage on the quality of Botucatu rabbit meat frozen in pre- and post-rigor stages. The stability of the technological and nutritional parameters of Longissimus lumborum (LL) muscle was analyzed over 12 months. In the post-rigor phase, the dorsal LL surface showed a higher level (p < 0.05) of redness and saturation, while the ventral surface showed a higher level (p < 0.05) of yellowness compared to the pre-rigor LL muscle. During storage, the redness and saturation in the LL muscle decreased (p < 0.05), while the yellowness increased (p < 0.05) on both dorsal and ventral surfaces. In the first six months, the pre-rigor meat had a higher pH (p < 0.05) compared to the post-rigor meat. The fresh meat showed higher (p < 0.05) shear force values in the post-rigor stage. Over the 12-month study period, the lipid oxidation, myofibrillar fragmentation index, gross energy, and levels of protein, fat, and carbohydrates increased (p < 0.05), while the shear force, mineral content, and moisture decreased (p < 0.05). Thus, rigor mortis affects meat color in Botucatu rabbits. Fresh meat in the pre-rigor stage is softer, moister, and less acidic than post-rigor meat after 24 h of chilling. Long-term freezing enhances tenderness, regardless of the rigor phase at freezing, preserving its physical, chemical, and nutritional quality, with minor changes in color, lipid oxidation, and chemical composition. (AU)

• Processo FAPESP: 21/11520-1 - Insensibilização, caracterização e tecnologia da carne de coelho em fase final de produção
• Beneficiário: Hirasilva Borba
• Modalidade de apoio: Auxílio à Pesquisa - Regular