Abstract
The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1°C for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.
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