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

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.