Effect of rosemary extract and ascorbic acid in pork meat during refrigerated storage
Authors
Flavia Maria Perlo, Romina Fabre, Patricia Bonato, Carolina Jenko, Osvaldo Tisocco, Gustavo TeiraKey Information
Journal
Published in Vol. 31 No. 60 may-oct (2020) of Ciencia, Docencia y Tecnología.
Ciencia, Docencia y Tecnología is a refereed, multidisciplinary open access scientific journal that aims to contribute to the development of scientific knowledge in Argentina and Latin America. Since 1990 it has been edited and funded by the National University of Entre Ríos and publishes original research articles in Spanish and Portuguese by national and international researchers. Until 2020, CDyT was published in May and November. As of Num. 62 may-ago (2021), it adopts the continuous publication mode, publishing three issues in April, August and December.
About the JournalAbstract
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.
