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
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