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, antioxidant, antimicrobial pork, plant extract
The study investigated the effects of o natural antioxidants contained in onion, garlic and marjoram on the oxidant and microbial stability of raw minced pork during refrigerated storage. The most antioxidant active plant extract was marjoram. The highest inhibition of secondary oxidation products was observed in samples with garlic next with onion and marjoram. The GC analysis showed that the lowest rates of fatty acids degradation were recorded in samples with garlic. The highest bacteriostatic effect was noted in meat samples with fresh onion addition. Results suggested that the used plants addition enhance raw minced pork meat quality during refrigerated storage.