IMPLICATIONS OF BUTYLATED HYDROXYTOLUENE AND OPTIMIZED Piper nigrum EXTRACTS APPLICATION ON QUALITY OF STORED PORK

IMPLICATIONS OF BUTYLATED HYDROXYTOLUENE AND OPTIMIZED Piper nigrum EXTRACTS APPLICATION ON QUALITY OF STORED PORK

Implications of butylated hydroxytoluene (BHT) and optimized Piper nigrum (White and Black Pepper) aqueous extracts (WPAE and BPAE) incorporation on fatty acid profile and physico-chemical indices of pork subjected to refrigeration storage was investigated. To produce optimized Piper nigrum aqueous...

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Bibliographic Details
Main Authors: Adeola Adegoke, Kehinde Sanwo, Silas Hunge, Samuel Olakayode, Oluwafunmilayo Oyelude
Format: Article
Language:English
Published: Mendel University Press 2024-05-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
optimized piper nigrum aqueous extracts
bht
pig meat
fatty acid profile
oxidative stability
cooking and refrigeration losses
2-thiobarbituric acid reactive substance
Online Access:https://acta.mendelu.cz/artkey/acu-202401-0003_implications-of-butylated-hydroxytoluene-and-optimized-piper-nigrum-extracts-application-on-quality-of-stored-p.php
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https://acta.mendelu.cz/artkey/acu-202401-0003_implications-of-butylated-hydroxytoluene-and-optimized-piper-nigrum-extracts-application-on-quality-of-stored-p.php

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