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Plants – antioxidants or antibacterials or both in meat
(Institute of Agrifood Research and Technology, 2025) Raudsepp, Piret; Püssa, Tõnu; Sünter, Alar; Meremäe, Kadrin; Anton, Dea; Rusalepp, Linda; Mäesaar, Mihkel; Roasto, Mati
The use of plant powders as natural preservatives in the composition of meat can be an alternative to traditional products, because by adding plant materials, we can not only extend the shelf life, but also increase the content of fiber and bioactive compounds in meat products. In the present study, selected plant materials were used to test their antimicrobial and antioxidative properties in minced pork. Plant materials were powders of berry pomaces of blackcurrant, aronia, and tomato fruits, and pomace of petioles of rhubarb. Powders of garlic cloves and apples were also used.