{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:43:16Z","timestamp":1787028196539,"version":"build-2736575974"},"reference-count":52,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2025,12,6]],"date-time":"2025-12-06T00:00:00Z","timestamp":1764979200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Earmarked Fund for China Agricultural Industry Research System","award":["CARS-43"],"award-info":[{"award-number":["CARS-43"]}]},{"name":"Open Fund of Meat Processing Key Laboratory of Sichuan Province","award":["24-R-19"],"award-info":[{"award-number":["24-R-19"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aimed to evaluate the potential of honeysuckle extract (HE) as a natural preservative for rabbit meat. We investigated its antioxidant and antibacterial properties and its effect on the quality of pre-treated rabbit meat during refrigerated storage (4 \u00b0C) for up to 15 days. Firstly, honeysuckle was extracted using ethanol at different concentrations (50\u201375%). Extraction with 65% ethanol yielded optimal antioxidant activity and a high content of bioactive compounds. Subsequently, both raw and cooked rabbit meat, pre-treated with a standard marinade, were treated with 4% HE and stored for 15 days. The results showed that HE treatment significantly stabilized chewiness compared to the control, although no significant differences were observed in hardness, springiness, or cohesiveness. Moreover, HE treatment significantly reduced TBARS, TVB-N, and TVC levels (p &lt; 0.05) compared to the control group. Taken together, HE could inhibit microbial proliferation, and lipid oxidation in pre-treated rabbit meat during refrigerated storage, indicating HE as a potential natural preservative for improving quality loss and prolonging the shelf-life of refrigerated rabbit meat.<\/jats:p>","DOI":"10.3390\/foods14244194","type":"journal-article","created":{"date-parts":[[2025,12,8]],"date-time":"2025-12-08T10:35:51Z","timestamp":1765190151000},"page":"4194","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Honeysuckle Extracts (Lonicera japonica Thunb.): Understanding Insights into the Antioxidant Effect on Preserving Qualities of Rabbit Meat During Refrigerated Storage"],"prefix":"10.3390","volume":"14","author":[{"given":"Xiaohua","family":"Huang","sequence":"first","affiliation":[{"name":"Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenjiao","family":"Chen","sequence":"additional","affiliation":[{"name":"Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siyi","family":"Yang","sequence":"additional","affiliation":[{"name":"Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Wang","sequence":"additional","affiliation":[{"name":"Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyu","family":"Hu","sequence":"additional","affiliation":[{"name":"Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhilan","family":"Dong","sequence":"additional","affiliation":[{"name":"Bahotu Food Development Co., Ltd., Zigong 643000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiamin","family":"Zhang","sequence":"additional","affiliation":[{"name":"Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"Sichuan Provincial Engineering Research Center of Meat Quality Improvement and Safety Control Technology, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108548","DOI":"10.1016\/j.meatsci.2021.108548","article-title":"Consumers\u2019 perception and purchase behaviour of meat in China","volume":"179","author":"Kantono","year":"2021","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.meatsci.2015.05.022","article-title":"Research gaps in evaluating the relationship of meat and health","volume":"109","author":"Klurfeld","year":"2015","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"319","DOI":"10.1016\/j.meatsci.2011.02.017","article-title":"The role of rabbit meat as functional food","volume":"88","author":"Szendro","year":"2011","journal-title":"Meat Sci."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Cao, R., Wang, B., Bai, T., Zhu, Y., Cheng, J., and Zhang, J. 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