A meta‐analysis of the effect of high pressure processing on four quality traits of fresh pork

Abstract

The purpose of this study was to examine the high pressure processing (HPP) on four pork meat quality traits, for example, pHu, DL, WBSF, and L* with meta-analytical approach. Three different sub-groups were included, for example, moderate (100–250 MPa) and high pressure (>250 MPa), low to ambient (0–20°C) and medium to high (33–80°C) temperature, and unaged (pre-rigor) and aged (post-rigor) meat. Meta-analysis demonstrated, that HPP treatment results in significant increase in pHu by 0.18 units, regardless of applied pressure. No effect of HPP on drip loss was observed. The greatest effect on tenderness was obtained when muscles were pressurized at moderate to high temperatures (1.04 kg in WBSF reduction). Significant increase in longissimus dorsi lightness (17.55 units) was observed—pressurization of pork loins at medium to high temperatures resulted in an increase in lightness by 2.04 units, whereas at low to ambient temperatures the overall effect achieved was 22.59. Practical applications The study shown, that high pressure processing (HPP) has an ability to prevent pH declines without a negative effect on drip loss and improves tenderness of fresh pork meat with a minimum negative effect on the color. The best results were achieved when fresh pork loins were pressurized at medium pressures (100–250 MPa). Due to raising demands of consumers toward meat quality, HPP has a potential to become a remarkable technology in pork meat industry. Its application could notably improve the efficiency of production and the resources use, which could eventually translate to lower financial losses.