Characteristics of Pork Quality as Influenced by Gamma Irradiation: A Meta-Analysis Approach

An overview of the application of gamma irradiation for pork preservation has not been published in any of the studies. This meta-analysis study aims to elucidate the influence of gamma irradiation on texture properties, lipid and protein peroxidation, microbiological aspects, and sensory characteristics aspects in pork. 52 experiments from 21 studies were compiled into an extensive database. The irradiation dose varied between 0 and 50 kGy during the meta-analysis. A mixed-model technique was applied to perform the meta-data analysis, with the gamma irradiation dose considered as fixed effects and the different research (articles) as random effects. Gamma irradiation reduced hardness, gumminess, and chewiness of pork (p < 0.01). Meanwhile, gamma irradiation increases pH values at 0 and 7 d after storage. Furthermore, redness (a*) value increases with increasing irradiation dose (p < 0.01). As expected, gamma irradiation significantly increased thiobarbituric acid-reactive substances (TBARS) and peroxide-oxygen value (POV) (p < 0.01). Meanwhile, total aerobic bacteria, coliform, and lactic acid bacteria (LAB) decreased after irradiation treatment (p < 0.01). In conclusion, even though it can decontaminate pathogenic microbes, gamma irradiation can affect the texture, change color, increase oxidation parameters, and reduce the sensory parameters of pork products.