Effect of the addition of different forms of rosemary (<i>Rosmarinus officinalis</i> L.) on the quality of vacuum-packed minced pork

The results of this study indicate that rosemary has antioxidant and antimicrobial properties, and may improve the colour and sensory attributes of pork. The effect exerted by rosemary on meat quality may vary depending on the physical form of the additive.

Authors

Katarzyna Śmiecińska (ORCID: https://orcid.org/0000-0002-6225-9531)
Dorota Kubiak (ORCID: https://orcid.org/0000-0002-8855-6446)
Tomasz Daszkiewicz (ORCID: https://orcid.org/0000-0001-5344-5490)
Agnieszka Krajewska

Institutions

University of Warmia and Mazury in Olsztyn (PL)

Publication Details

Journal: Journal of Veterinary Research
Published: 2024-09-01
DOI: https://doi.org/10.2478/jvetres-2024-0047
Citations: 2
Primary Topic: Meat and Animal Product Quality
Type: article
Field-Weighted Citation Impact: 0.68

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article

Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork

Katarzyna Śmiecińska, Dorota Kubiak, Tomasz Daszkiewicz, Agnieszka Krajewska

Sep 1, 2024

2 citations

Journal of Veterinary Research

Meat and Animal Product Quality

0.68

article

Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork

Katarzyna Śmiecińska, Dorota Kubiak, Tomasz Daszkiewicz, Agnieszka Krajewska

September 1, 2024article en

2 citations

Abstract

Journal of Veterinary ResearchVol. 68(3)

University of Warmia and Mazury in Olsztyn (PL)

Openalex Percentile: Top 32%

Meat and Animal Product Quality

0.68

DOI Open Access PDF OpenAlex

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Effect of the addition of different forms of rosemary (<i>Rosmarinus officinalis</i> L.) on the quality of vacuum-packed minced pork — Katarzyna Śmiecińska, Dorota Kubiak, et al. · Journal of Veterinary Research (2024) | TGRS Research Map | TGRS