Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices
Abstract
Nowadays traditional pork is still remaining the most popular meat in many European countries. The aim of this work was to evaluate spices for the development of functional food with high antioxidant capacity. To achieve the proposed goal, two specialties meat (chops and roulade pork) with mixtures of spices was obtained. According to our results, the spices with the highest antioxidant capacity was basil and mace.
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