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Investigates honeysuckle extract's effects on meat quality in rabbits, suggesting a natural preservation method.
This study investigated the effects of honeysuckle extract (HE) on the oxidative stability, storage quality, and myofibrillar protein functionality of raw rabbit meat during a 5-day storage period at 4 °C. Raw rabbit meat was treated with HE (1–7% w/v; HE1–HE7) or deionized water (control) and stored for 5 days. pH and color parameters were analyzed, lipid and protein oxidation profile of raw rabbit meat were investigated, and the physicochemical characteristics of rabbit myofibrillar protein (MP) were analyzed. Results showed that HE treatment significantly decreased the levels of TBARS, TVB-N and TVC compared to the control group. Further studies revealed that HE treatment significantly reduced the protein carbonyl level while increasing sulfhydryl content. In addition, HE treatment increased the WHC and solubility and reduced the surface hydrophobicity of rabbit MP during refrigerated storage. Taken together, HE serves as a potent natural preservative for raw rabbit meat, effectively suppressing oxidative and microbial deterioration to maintain storage quality and extend shelf life.
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Huang et al. (2026) studied this question.
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