High intensity ultrasound (HIU) is a technique with the potential to improve meat quality, however, more research is needed on its application within the chain of cold storage and freezing. This study evaluates the effect of HIU (40 kHz, 9.6 W/cm², 20 and 40 min) and post-mortem development on the yield and physicochemical quality of rabbit meat in samples treated with HIU pre- and post-storage in a freezer (120 h at −20 °C). Twenty rabbit carcasses were vacuum packed 12 h post-mortem, placed in a fridge at 4 °C for 24 h, and divided in two groups (HIU application before or after freezing), before assigning the treatments. The results show that HIU before freezing produced intense and bright orange-yellow colours, whereas its application after freezing resulted in pale red tones. HIU application accelerates rigor mortis resolution when it is applied before freezing and causes a significant decrease in pH immediately following the HIU treatment. Post-freezing application of HIU is not recommended because it considerably increased weight loss and toughening of the meat when long exposure times were used (40 min). In contrast, a short treatment duration with HIU mitigated the effects of freezing and produced significant increases in water-holding capacity (WHC) after cold storage. The yield (weight loss) of the rabbit meat was not affected when HIU was applied pre-freezing. The application of HIU pre-freezing constitutes a promising technology because it increased the tenderness and the WHC of rabbit meat. However, more research is needed to improve the appearance before scaling up to industrial levels.

高强度超声 (HIU) 是一种具有改善肉类质量潜力的技术，但是，需要对其在冷藏和冷冻链中的应用进行更多研究。本研究评估了 HIU (40 kHz, 9.6 W/cm ²、20 和 40 分钟）以及在冰箱中（-20°C 下 120 小时）用 HIU 处理的样品中兔肉的产量和理化质量的验尸结果。20 只兔尸体在死后 12 小时被真空包装，在 4 °C 的冰箱中放置 24 小时，并在分配治疗之前分为两组（冷冻前或冷冻后应用 HIU）。结果表明，冷冻前的 HIU 产生强烈而明亮的橙黄色，而冷冻后的应用则产生淡红色调。在冷冻前应用 HIU 可加速尸体僵硬的解决，并在 HIU 处理后立即导致 pH 值显着降低。不推荐在冷冻后使用 HIU，因为当使用较长的暴露时间（40 分钟）时，它会显着增加肉的重量减轻和韧度。相比之下，HIU 的短处理时间减轻了冷冻的影响，并在冷藏后显着增加了持水能力 (WHC)。当 HIU 应用于预冷冻时，兔肉的产量（重量损失）不受影响。HIU 预冻的应用是一项很有前途的技术，因为它增加了兔肉的嫩度和 WHC。然而，在扩大到工业水平之前，需要更多的研究来改善外观。当 HIU 应用于预冷冻时，兔肉的产量（重量损失）不受影响。HIU 预冻的应用是一项很有前途的技术，因为它增加了兔肉的嫩度和 WHC。然而，在扩大到工业水平之前，需要更多的研究来改善外观。当 HIU 应用于预冷冻时，兔肉的产量（重量损失）不受影响。HIU 预冻的应用是一项很有前途的技术，因为它增加了兔肉的嫩度和 WHC。然而，在扩大到工业水平之前，需要更多的研究来改善外观。