Analysis of the Eating Quality of Rabbit Meat Products Based on Sensomics Methods
1. Guizhou Sunshine Grass Industry Technology Company Limited, Dushan 558207, China
2. Integrated Agricultural Development Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
3. Institute of Pratacultural, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| Abstract: | In this paper, the edible quality of five commercial rabbit meat products was explored by using sensomics method, and the purpose of this experiment was to provide a reference for the precise analysis of rabbit meat processing and the quality of rabbit meat products. The results showed that the five products performed differently, and Y4 had the best comprehensive performance among the five commercial rabbit meat products. There was no significant difference in morphology among the five products. In terms of color, the sensory combined with color difference analysis showed that products Y4 and D2 were significantly better than the other three. In terms of odor, the sensory combined with electronic nose technology analysis showed that product D2 was significantly worse than the other four. The sensory, moisture content, and texture analysis all indicated that product Y4 had significant advantages in taste, while products T1 and D2 were poor. In terms of chewiness, products Q5, Y4, and T1 were significantly better than products H3 and D2. The research results showed that the traditional sensory evaluation method can be integrated with detection technologies such as electronic nose, texture, and color difference, providing technical support for the in - depth research and development and quality control of rabbit meat products. |
| Keywords: | Rabbit Meat; Sensory Evaluation; Textural Properties; Electronic Nose Technology |
| DOI: | 10.57237/j.wjfse.2025.01.002 |
View:
Downloads:
Received: 3 August 2025
Accepted: 19 September 2025
Published Online: 16 October 2025
Funding
| 1. | Guizhou Provincial Department of Science and Technology of China, Project Name “Application and demonstration of high-efficiency and healthy rabbit farming technology in Guizhou mountainous areas” (Grant No. 2023-18 from 01.04.2023 to 31.03.2026) |
References
| [1] | Arslan, E., Dedeba, T., & Hastaolu, E. (2024). Application of Multi-criteria Decision Making Techniques in Sensory Evaluation of Food Analogues. Springer, Cham. |
| [2] | Cao, Y. L., Hu, L. J., Xu, T., Xiong, D. K., & Zhao, Z. F. (2024). Study on improving quality of minced rabbit meat based on mixed bacterial fermentation. China Condiment, 49(12): 14-20. https://doi.org/10.3969/j.issn.1000-9973.2024.12.003 |
| [3] | Deng, Y., Nie, Q., Zhou, Y., Wang, W., Wu, Z., & Ji, L., et al. (2024). Research progress in processing technology of rabbit meat. Food Bioengineering, 3(3). https://doi.org/10.1002/fbe2.12100 |
| [4] | Failla, S. (2025). Quality and microbial changes in omega-3-enriched rabbit meat packaged with an active absorbent pad in map. Foods, 14. https://doi.org/10.3390/foods14030404 |
| [5] | Gonalves, W. B., Teixeira, W. S. R., Cervantes, E. P., Mioni, M. D. S. R., Sampaio, A. N. D. C. E., & Martins, Otávio Augusto, et al. (2023). Application of an electronic nose as a new technology for rapid detection of adulteration in honey. Applied Sciences (2076-3417), 13(8). https://doi.org/10.3390/app13084881 |
| [6] | Kumar, P., Sharma, N., Narnoliya, L. K., Verma, A. K., Umaraw, P., & Mehta, N., et al. (2025). Improving quality and consumer acceptance of rabbit meat: prospects and challenges. Meat Science (Jan.), 219. https://doi.org/10.1016/j.meatsci.2024.109660 |
| [7] | Leighton, P. L. A., Pietrasik, Z., Oscar. López-Campos, Argenis. Rodas-González, Aalhus, J., & Prieto, N. (2023). Towards improving classification of canadian dark-cutting beef carcasses: consumer sensory evaluation. Meat science, 195, 109008. https://doi.org/10.1016/j.meatsci.2022.109008 |
| [8] | Liu, H. Z., Yu, J. Z., Qin, Y. H., Wu, L. P., & Zhang, K., et al. (2024). The road to high quality development of rabbit industry in China. Animal Agriculture, (06): 36-40. |
| [9] | Maj, D., & Grzesiak, M. (2024). Changes in rabbit meat texture and calpain system genes expression following dietary supplementation with algae or vegetable oils. Animal Science Papers & Reports, 42(3). https://doi.org/10.2478/aspr-2023-0036 |
| [10] | Mastan, O. A., Longodor, A. L., Maris, S., Becze, A., Andronie, L., & Pop, I., et al. (2024). Impact of thermal process on polycyclic aromatic hydrocarbons in rabbit meat. The Scientific Bulletin of Electrical Engineering Faculty, 24(2), 1-4. https://doi.org/10.2478/sbeef-2024-0013 |
| [11] | Olorode, O. O., & Adedeji, O. F. (2023). Process optimization of sausage produced from rabbit meat using response surface methodology. Food & Environment Safety, 22(3). https://doi.org/10.4316/fens.2023.016 |
| [12] | Picone, G. (2024). Insights into the flavor profile of yak jerky from different muscles based on electronic nose, electronic tongue, gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry. Foods, 13. https://doi.org/10.3390/foods13182911 |
| [13] | Ping, C., Zhao, X., He, C., Zheng, Y., & Zhang, H. (2024). Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: impact on heterocyclic aromatic amines, amino acids, and flavor compound formation. Food Chemistry: X, 24. https://doi.org/10.1016/j.fochx.2024.101902 |
| [14] | Suvajdi, B., Obanovi, N., Grkovi, N., Vii, I., & Vasilev, D. (2023). The nutritional profile and technological properties of rabbit meat. Meat Technology, 64(2). https://doi.org/10.18485/meattech.2023.64.2.31 |
| [15] | Wei, Y., Dan, W., Pan, W., Shuang, Z., Yuwei, Z., & Wenting, Z., et al. (2024). Changes in flavor substances of lightly-pickled cucumbers during storage based on electronic nose combined with gc-ims. Science & Technology of Food Industry, 45(21). https://doi.org/10.13386/j.issn1002-0306.2023110229 |
| [16] | Wu, Z., Xu, M., He, W., Li, X., Qiu, C., & Zhang, J. (2024). Unraveling the physicochemical properties and bacterial communities in rabbit meat during chilled storage. Foods, 13(4). https://doi.org/10.3390/foods13040623 |
| [17] | Xie, Y. J., He, Z. F., Li, H. J. (2015). Volatile flavor profile of rabbit meat extracted by three frequently used techniques. Food Science, 36(24): 147-151. https://doi.org/10.7506/spkx1002-6630-201524026 |
| [18] | Yuan B., Zhang, J. M., Wang, W., Bai, T., & Weng, D. H., et al. (2022). Determination and dynamic analysis of volatile flavor components in diced rabbit with fermented soya beans during storage. China Condiment, 47(10): 34-40. https://doi.org/10.3969/j.issn.1000-9973.2022.10.007 |
| [19] | Yuan, X., Zheng, Y., Zou, C., Luo, Y., Peng, X., & Lin, H. (2024). Evaluation of changes in sensory quality and bacterial community composition of cold-eating rabbit meat stored under different temperatures. Journal of Food Processing & Preservation, 2024(000), 13. https://doi.org/10.1155/2024/5567140 |
| [20] | Zhang, J. M., Wang, W., Wu, Z. L., Bai, & T., Ji, L. L. (2023). The current situation and development trend of rabbit meat processing in China. Chinese Journal of Rabbit Farming, 05, 19-25. https://doi.org/10.3969/j.issn.1005-6327.2023.05.007 |
| [21] | Zhang, X. Q., Li, X. H., Wu, G. H (2021). Study on western style of rabbit meat ham rich in corn germ oil and quality analysis. Food & Machinery, 2021, 37(09): 194-199. https://doi.org/0.13652/j.issn.1003-5788.2021.09 |
Join the Editorial Board
We invite active, qualified and high profile scientists and researchers to join as Editorial Board Members.
Join UsBecome a Reviewer
Scholars with a strong interest in reviewing are invited to join the reviewer panel to ensure the quality of the research to be published.
Join Us