Meta‐analysis of the effect of chilling on selected attributes of fresh pork

Zybert, A.; Tarczyński, Krystian; Sieczkowska, H.

doi:10.1111/jfpp.14061

Cited by 6 publications

(5 citation statements)

References 61 publications

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“…Variation in post-mortem metabolites did, however, explain why variation in pH and temperature occurred. Additionally, mechanisms that control pork quality development are associated not only with post-mortem muscle metabolism, but also with the chilling and stunning method (Zybert et al, 2019), transportation and stress (Henckel et al, 2002;Hambrecht et al, 2005), and variations in temperature (combination of high temperature and low pH appears as pale, soft, exudative meat (Pearson & Young, 1989).…”

Section: Resultsmentioning

confidence: 99%

Relationship of glycogen and lactate concentrations as a pork quality indicator

Zybert¹,

Tarczyński²,

Sieczkowska³

et al. 2020

SA J. An. Sci.

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Muscle metabolites greatly determine pork quality. However, precise threshold values which indicate its deterioration or improvement are not fully known. This study aimed to determine the influences of pork Longissimus lumborum (LL) glycogen and lactate concentrations measured at 45 min post mortem on pH, colour (L*a*b*) and drip loss (DL) measured during 144 hours post mortem in order to prescribe appropriate threshold values. The investigation used 30 gilts and 30 barrows being fattened for slaughter. After slaughter, the carcasses were assigned to groups based on the observed levels of glycogen and lactate: low GlyL with glycogen ≤35 μmol/g, GlyM with glycogen between 35 and 55 μmol/g, GlyH with glycogen >55 μmol/g; LacL with lactate ≤40 μmol/g and LacH with lactate >40 μmol/g. Lower muscle pH was noted up to 24 h post mortem in the LacH group compared to LacL (P ≤0.01). 24 h post mortem higher pH was found in GlyL than in GlyM and GlyH (P ≤0.01), which were similar. Similarly no statistical differences were noted between The GlyM and GlyH groups were also similar in L*, DL96 and DL144, with lower values found for GlyL (P ≤0.01). Compared to LacH, LacL had lower L*, DL48, DL96 and DL144 (P ≤0.01) and higher a* and b* values. Muscle pH, drip loss, L* and a* values were more affected by lactate concentration if the glycogen concentration ≥35 μmol/g muscle tissue. Thus, metabolite concentration may be a useful and valuable indicator of pork quality. Keywords: drip loss, glycolytic resources, pork colour, post-mortem muscle metabolism

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Section: Resultsmentioning

confidence: 99%

Relationship of glycogen and lactate concentrations as a pork quality indicator

Zybert¹,

Tarczyński²,

Sieczkowska³

et al. 2020

SA J. An. Sci.

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“…The increase in heat removal from carcasses, coupled with temperature decline in muscles, prevents the formation of inherent pork due to a decrease in the rate and extent of post-mortem metabolism and pH decline [ 64 , 67 , 68 , 69 , 70 ]. The accelerated chilling, in comparison to conventional chilling, has an ability to decrease the relative rate of pH decline and increase ultimate pH [ 26 , 69 , 70 ]. Nonetheless, the sub-group meta-analysis indicated that the chilling method had no effect on variability in pH u between ES and CO 2 -stunned pigs.…”

Section: Discussionmentioning

confidence: 99%

“…This subgroup also held medium heterogeneity. Some studies have shown that accelerated air chilling has the potential to decrease drip loss [ 26 , 69 , 78 , 79 , 80 ]. The chilling-dependent mechanism controlling water distribution and mobility in muscles is associated with the effect of temperature on post-mortem metabolism and temperature-induced structural changes [ 63 ].…”

Section: Discussionmentioning

confidence: 99%

“…A meta-analysis is a statistical procedure that combines and summarizes the results of independent research into a single, overall measure of the effect [ 21 ]. In the past, several researchers utilised meta-analysis to examine the influence of various pre- and post-slaughter factors on meat quality [ 22 , 23 , 24 , 25 , 26 ]. However, there is no published meta-analysis on the effect of stunning on the quality of pork.…”

Section: Introductionmentioning

confidence: 99%

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Quantification of the Effects of Electrical and CO2 Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis

Zybert

2022

Animals

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Stunning is a statutory pre-slaughter process that may affect the quality of pork. The objective of this study was quantification of the effects of stunning (ES vs. CO2 stunning) on selected quality attributes of pork, using a meta-analytical approach. Data from 18 publications with 46 individual experiments were combined using a random-effect model to estimate the effect size of stunning on the initial and ultimate pH (pH1, pHu); drip loss (DL); colour (lightness—L*, redness—a*, yellowness—b*); and tenderness (expressed as Warner–Bratzler shear force, WBSF) of pork. In overall, loins from ES showed significantly lower pH1 (by 0.08 units); greater DL (by 0.68 p.p.); higher L* (by 1.29 units); and a* (by 0.80 units) as they compared to those from CO2 stunning. In subgroups, a greater-than-overall negative change in pH1, pHu, DL, L* and a* was detected with the application of the head-to-back (HB) stunning method. Additionally, alterations in DL and L* may be magnified with the application of conventional chilling (Conv.) to ES pigs. There was no effect of stunning on WBSF but, due to a low number of research in the database, the reliability of these results may be misleading. These results provide evidence that the differences between these two stunning methods in DL and L* may be diminished by the application of the head-only (HO) or head-to-body (HBO) method, followed by the fast chilling of carcasses.

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“…The drip loss is an index to show muscle to hold inherent water, which demonstrates destabilization and disruption of muscle cell membranes, myofibrillar shrinkage, net charge effect, etc. [30]. The marinate processing of the marinated pork might break the native structure of the pork muscle, and this may lead to the drip loss of the marinated pork being higher than those of the control at 0 and 2 d. The protein degradation of the control was higher than that of the marinated pork, which might be the reason that the drip loss of the control was higher than that of the marinated pork at 4 and 6 d. To further confirm the protein degradation of the control and the marinated pork, the content of sulfhydryl, the soluble peptides, and the activity of Ca 2+ -ATPase were determined.…”

Section: Ph and Drip Lossmentioning

confidence: 99%

Storage Stability and Flavor Change of Marinated Pork

Zhang

et al. 2022

Foods

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To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca2+ATPase activity, and total viable counts of marinated pork were determined. Further, the non-volatile (umami, numb, and spicy) and volatile flavor compounds of marinated pork were analyzed. Based on the results, the chili and pepper essential oils had limited effects on the storage stability of marinated pork. However, these essential oils could inhibit the oxidation of lipids and proteins and reduce the number of microorganisms and TVBN in marinated pork within 6 days. The non-volatile flavors of the marinated pork decreased as the refrigeration time increased. It was concluded that the decomposition of umami-enhancing nucleotides (GMP, IMP, XMP), the number of flavor substances (hydroxyl-α-sanshool, hydroxyl-β-sanshool), and spicy (capsaicin) tasting compounds caused the decrease in non-volatile flavors.

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Meta‐analysis of the effect of chilling on selected attributes of fresh pork

Cited by 6 publications

References 61 publications

Relationship of glycogen and lactate concentrations as a pork quality indicator

Relationship of glycogen and lactate concentrations as a pork quality indicator

Quantification of the Effects of Electrical and CO2 Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis

Storage Stability and Flavor Change of Marinated Pork

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