Analysis of the Eating Quality of Rabbit Meat Products Based on Sensomics Methods

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.