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

Abstract

The objective of this study was to examine the effect of accelerated chilling on ultimate pH (pHu), drip loss, color (L*a*b*), and Warner-Bratzler shear force (WBSF) of fresh pork using a meta-analytical approach. Additionally, two subgroups differentiated by stunning method (electrical vs. CO2) were included. The meta-analysis shown that accelerated chilling has an ability to improve quality of fresh pork, however, not all benefits were obviously evident. The overall effects with no overlapping zero CI provide that accelerated chilling can increase ultimate pH and prevent negative alterations in drip loss and color of pork with the evidence of heterogeneity (except pHu). Moreover, CO2 stunning favors fast chilling in development of fresh pork but undesired changes in lightness, redness, and yellowness may occur as well as relatively low shear force increase (probably not detectable by average consumer). Also, fast chilling followed by CO2 stunning has no effect on drip loss. Practical applications The study demonstrated, that accelerated chilling regime has an ability to improve quality of fresh pork, due to increase in ultimate pH and prevention of negative changes in drip loss and color. Additionally, it has been stated, that use of CO2 stunning favors accelerated chilling, however, undesired changes in lightness, redness, yellowness, and shear force may occur. The abovementioned results could provide possibility of chilling processes optimization, which should benefits development of high quality fresh pork in meat industry.