Pork loins were cooked with 5 different polyphenol-rich vegetable extracts: Polygonum cuspidatum, oregano extract, rosemary extract, white grape extract and green tea extract. These extracts were added to brine, taking into account their solubility, for subsequent injection and cooking. Loins with added vegetable extracts exhibited higher antioxidant effect compared to controls, as shown by the oxidized/reduced ascorbate ratio, the potential of reduction and the fat oxidation rate. However, some effects were observed in terms of taste, colour changes and, in some cases (green tea and oregano), presence of blots on meat slices. Poor diffusion of the brine through the muscle fibres and insolubility of the extracts in localized spots are weaknesses of these products. A significant amount of polyphenols was lost or destroyed during the cooking phase of the process. Sensory tests show that only Polygonum cuspidatum and rosemary extract result in an acceptable product. In this case the contribution of active molecules in the final product is rather limited.
Meat Science – Elsevier
Published: May 1, 2018
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.
All for just $49/month
Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly
Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.
All the latest content is available, no embargo periods.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud