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Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat.

Author(s) : MADSEN H. L., ANDERSEN L., CHRISTIANSEN L., BROCKHOFF P., BERTELSEN G.

Type of article: Article

Summary

The limit of sensorial perception of these two aromatic plants added to minced, cooked pork was determined, along with their antioxidant activity in model systems and minced meat, during storage. Adding summer savory and rosemary reduced the oxidation of lipids in minced, cooked meat significantly. This effect is independent of packaging conditions (i.e., in air or 1% O2 atmosphere), and remains constant during storage.

Details

  • Original title: Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat.
  • Record ID : 1998-0369
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - vol. 203 - n. 4
  • Publication date: 1996

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