A Meta-Analysis Investigating the Influence of Citrus By-Product Pretreatment on Lipid Oxidation Levels in Stored Chicken Meat

Abstract This study extensively investigates the impact of citrus by-products on the oxidative stability of chicken meat. The literature review, spanning from 2000 to 2023, involved a thorough screening process, adhering to stringent selection criteria guided by PRISMA-P guidelines. The utilization of Hedge’s model meta-analysis to examine the distinctions between the control and treatment groups, wherein the random effect accounts for inter-study differences, and the fixed effect pertains to the impact of the addition of citrus by-product to chicken meat. Citrus by-products from various fruits, applied under diverse conditions, consistently and significantly reduced TBARS levels throughout the storage period, resulting in an overall mean effect size of -2.57 (P<0.001). While most citrus types displayed a non-significant trend with prolonged storage, both seed and peel components exhibited a significant reduction in TBARS levels (P<0.05). Notably, citrus by-products, especially in whole chicken meat and through marination pretreatment, demonstrated substantial reductions in TBARS values (P<0.01). This metaanalysis underscores the potential of citrus by-product to effectively enhance the oxidative stability of chicken meat during storage, providing valuable insights for further research and practical applications in food preservation.