Effect of rosemary extract and ascorbic acid in pork meat during refrigerated storage
DOI:
https://doi.org/10.33255/3160/738Keywords:
pork meat, natural antioxidants, oxidation, qualityAbstract
The aim of this study was to determine the effect of rosemary extract, ascorbic acid and a
combination of both, sprayed on the surface of pork meat. Meat samples were storage at 4 ºC and packaged in plastic trays covered with pvc film (polyvinyl chloride) or under vacuum. During storage, pH, color, redness, lipid oxidation, total aerobic count, drip loss, off flavors and non-characteristic flavors were evaluated. Results suggested that, regardless of the packaging system (plastic trays covered with pvc film or vacuum), the use of rosemary extract (sprayed on the surface) resulted in a decrease in lipid oxidation without affecting other quality characteristics. Ascorbic acid did not show an antioxidant effect.
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