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Review
. 2024 May;103(5):103556.
doi: 10.1016/j.psj.2024.103556. Epub 2024 Feb 15.

Meta-analysis of citrus-derived additives on chicken meat quality and safety: a comprehensive evaluation of acceptability, physicochemical properties, and microbial contamination

Rahmat Budiarto  1 , Tri Ujilestari  2 , Barlah Rumhayati  3 , Danung Nur Adli  4 , Mohammad Firdaus Hudaya  5 , Pradita Iustitia Sitaresmi  6 , Slamet Widodo  5 , Wulandari Wulandari  5 , Teguh Wahyono  7 , Mohammad Miftakhus Sholikin  8
Affiliations
Review

Meta-analysis of citrus-derived additives on chicken meat quality and safety: a comprehensive evaluation of acceptability, physicochemical properties, and microbial contamination

Rahmat Budiarto et al. Poult Sci. 2024 May.

Abstract

Citrus represents a valuable repository of antioxidant substances that possess the potential for the preservation of meat quality. This meta-analysis aimed to comprehensively assess the impact of citrus additives on the quality and safety of chicken meat. Adhering to the PRISMA protocol, we initially identified 103 relevant studies, from which 20 articles meeting specific criteria were selected for database construction. Through the amalgamation of diverse individual studies, this research provides a comprehensive overview of chicken meat quality and safety, with a specific focus on the influence of citrus-derived additives. Minimal alterations were observed in the nutritional quality of chicken meat concerning storage temperature and duration. The findings demonstrated a significant reduction in aerobic bacterial levels, with Citrus aurantiifolia exhibiting the highest efficacy (P < 0.01). Both extracted and nonextracted citrus components, applied through coating, curing, and marinating, effectively mitigated bacterial contamination. Notably, thiobarbituric acid reactive substances (TBARS) concentrations were significantly reduced, particularly with Citrus hystrix (P < 0.01). Total volatile base nitrogen (TVBN), an indicator of protein degradation, exhibited a decrease, with citrus extract displaying enhanced efficacy (P < 0.01). Chemical composition changes were marginal, except for a protein increase after storage (P < 0.01). Hedonic testing revealed varied preferences, indicating improvements in flavor, juiciness, and overall acceptability after storage (P < 0.01). The study underscores the effectiveness of citrus additives in preserving chicken meat quality, highlighting their antibacterial and antioxidant properties, despite some observed alterations in texture and chemical composition. Citrus additives have been proven successful in 1) mitigating adverse effects on chicken meat during storage, especially with Citrus hystrix exhibiting potent antimicrobial properties, and 2) enhancing the hedonic quality of chicken meat. This research strongly advocates for the application of citrus additives to uphold the quality and safety of chicken meat.

Keywords: Citrus hystrix; antioxidant substance; chicken meat quality; storage duration; storage temperature.

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Figures

Image, graphical abstract
Graphical abstract
Figure 1
Figure 1
Depicts the process of selecting and evaluating articles following the PRISMA protocol (Page et al., 2021).
Figure 2
Figure 2
Impact of pretreatment citrus on chicken meat. Standardized mean difference (sum of effect size) on aerobic bacteria, pH, TBARS, and TVBN during 8-day storage with parameter measurements conducted at 2-day intervals.
Figure 3
Figure 3
Impact of pretreatment with citrus on the color and hardness of chicken meat, conditions before and after storage.
Figure 4
Figure 4
Impact of pretreatment citrus effect on the water, ash, protein, and fat composition of chicken meat, conditions before and after storage.
Figure 5
Figure 5
cumulative effect size of pretreatment citrus on hedonic ratings (1 to 9, with 9 indicating the highest preference) of chicken meat, conditions before and after storage.
See this image and copyright information in PMC

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