Quantification of the Effects of Electrical and CO<sub>2</sub> Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis
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. CO<sub>2</sub> stunning) on selected quality attributes of pork, using a meta-analytical approach. Data from 18 publication...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/14/1811 |
| _version_ | 1797407835995242496 |
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| author | Andrzej Zybert |
| author_facet | Andrzej Zybert |
| author_sort | Andrzej Zybert |
| collection | DOAJ |
| description | 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. CO<sub>2</sub> 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 (pH<sub>1</sub>, pH<sub>u</sub>); 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 pH<sub>1</sub> (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 CO<sub>2</sub> stunning. In subgroups, a greater-than-overall negative change in pH<sub>1</sub>, pH<sub>u</sub>, 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. |
| first_indexed | 2024-03-09T03:47:23Z |
| format | Article |
| id | doaj.art-6d1a696435d14b7883f1d97c2a7820f7 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T03:47:23Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-6d1a696435d14b7883f1d97c2a7820f72023-12-03T14:31:53ZengMDPI AGAnimals2076-26152022-07-011214181110.3390/ani12141811Quantification of the Effects of Electrical and CO<sub>2</sub> Stunning on Selected Quality Attributes of Fresh Pork: A Meta-AnalysisAndrzej Zybert0Faculty of Agrobioengineering and Animal Husbandry, Institute of Animal Science and Fisheries, Siedlce University of Natural Sciences and Humanities, Prusa 14, 08-110 Siedlce, PolandStunning 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. CO<sub>2</sub> 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 (pH<sub>1</sub>, pH<sub>u</sub>); 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 pH<sub>1</sub> (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 CO<sub>2</sub> stunning. In subgroups, a greater-than-overall negative change in pH<sub>1</sub>, pH<sub>u</sub>, 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.https://www.mdpi.com/2076-2615/12/14/1811pigsstunningmeat qualitymeta-analysis |
| spellingShingle | Andrzej Zybert Quantification of the Effects of Electrical and CO<sub>2</sub> Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis Animals pigs stunning meat quality meta-analysis |
| title | Quantification of the Effects of Electrical and CO<sub>2</sub> Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis |
| title_full | Quantification of the Effects of Electrical and CO<sub>2</sub> Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis |
| title_fullStr | Quantification of the Effects of Electrical and CO<sub>2</sub> Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis |
| title_full_unstemmed | Quantification of the Effects of Electrical and CO<sub>2</sub> Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis |
| title_short | Quantification of the Effects of Electrical and CO<sub>2</sub> Stunning on Selected Quality Attributes of Fresh Pork: A Meta-Analysis |
| title_sort | quantification of the effects of electrical and co sub 2 sub stunning on selected quality attributes of fresh pork a meta analysis |
| topic | pigs stunning meat quality meta-analysis |
| url | https://www.mdpi.com/2076-2615/12/14/1811 |
| work_keys_str_mv | AT andrzejzybert quantificationoftheeffectsofelectricalandcosub2substunningonselectedqualityattributesoffreshporkametaanalysis |