Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork

Abstract

Apart from their antioxidant activity, plant-derived bioactive compounds can also positively affect the quality of meat and meat products by improving their sensory and microbiological properties and preventing discolouration. The aim of this study was to determine how the addition of different forms of rosemary improved the quality of pork.

Keywords

• rosmarinus officinalis l.
• antioxidant
• antimicrobial
• pork quality
• meat colour