English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this study was to analyse the effect of pepper (Capsicum annuum L.) oleoresin (PO) and rosemary (Rosmarinus officinalis L.) extract (RE) on the quality of ground pork (m. longissimus dorsi). Vacuum-packaged pork samples were cold-stored for 4 weeks. The quality of meat without additives and with the addition of PO (0.4 and 0.2 g · kg–1 meat) and 4% RE (0.6 and 0.3 g · kg–1 meat) was evaluated. The pH of vacuum-packaged ground pork decreased during 4 weeks of storage in all experimental groups. The rate of lipid oxidation and changes in the colour and sensory properties of stored meat were determined by the type and quantity of natural antioxidants. Rosemary extract added at 0.6 g · kg–1 meat was the most potent inhibitor of lipid oxidation. Pepper oleoresin added at 0.4 g · kg–1 meat had the most beneficial influence on colour intensity evaluated instrumentally and colour desirability evaluated visually. Pork containing RE added at 0.3 g · kg–1 meat was characterised by the most desirable aroma and taste after storage.

The effect of pepper (Capsicum annuum L.) and rosemary (Rosmarinus officinalis L.) on pork quality