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Evaluation of the Antioxidant Potential of Hy (Hyssopus officinalis L.) and Rosemary (Rosma officinalis L.) Extracts in Cooked Pork Meat

The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby stabilizing meat color. We also evaluated their effects on iron release from the heme moiety of pork meat. Meat samples were blended with hyssop and rosemary extracts and cooked. The cooked meat was chopped into pieces and stored for 8 d at 4 °C. Heme iron, TBA values, metmyoglobin percentage, and meat color were calculated. Hyssop and rosemary were seen to inhibit lipid oxidation and degradation of heme pigments caused by cooking and storage. Both spices delayed metmyoglobin formation and stabilized the red meat color during storage of the cooked meat.

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