Abstract
The objective of this study was to investigate the effects of mixtures of lactic acid (LA), thymol (TH), linalool (LN) and dihydroquercetin (DHQ) on the quality of minced pork meat during 7 days of storage at +4 °C temperature. DHQ+LA+LN, DHQ+LA and LA exhibited the greatest antibacterial effect on the agar well diffusion assay and resulted in the best sensory evaluation. Samples treated with DHQ+LA had a statistically significant effect on the total bacterial count and showed the best antibacterial effect on the E. coli count. However, the reducing effect on the total amount of biogenic amines was not significant in all cases of treatment.
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