Cooked Pork Meat Research Articles

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat.

Pork and grass carp are commonly consumed animal protein sources, classified as red meat and white meat, respectively. This study aimed to better understand the differences in digestive behavior, nutrition, and functionality during digestion between these two types of meat after fat removal. The results showed that grass carp was more easily digested than pork, with a higher degree of hydrolysis, a smaller protein particle size, and a greater release of oligopeptides and amino acids (p < 0.05). During gastric digestion, all α-helix structures were destroyed, and the effect of the whole digestion process on the secondary and tertiary structure of pork protein was greater than that of grass carp. The antioxidant properties of the digestive fluids from the two types of meat showed different strengths in various assays, but the correlation analysis revealed that TCA-soluble peptides, random coil content, and particle size significantly influenced both types of meat. These findings provide new insights into the structural state and antioxidant properties of protein in meat digestion, which contribute to our understanding of the nutritional value of pork and grass carp.

Antioxidant and Sensory Properties of Raw and Cooked Pork Meat Burgers Formulated with Extract from Non-Compliant Green Coffee Beans.

The effects of polyphenol-rich extract obtained from non-compliant defatted green coffee beans (dGCBs) on physicochemical and antioxidant properties, as well as on the sensory profile of vacuum-packed pork burgers stored at 4 °C for 14 days and after cooking were assessed. The dGCB extract obtained by means of supercritical water extraction was analyzed for its polyphenol profile, total phenolic content, radical scavenging, and ferric-reducing antioxidant activities (DPPH and FRAP), Fe2+-chelating capacity, and total iron. The most abundant polyphenol component observed in the dGCB extract was chlorogenic acid, and the alkaloid caffeine was also present. This extract showed antioxidant properties. Thereafter, five formulations of pork meat burgers with added NaCl (1%) were prepared; one without the antioxidant (negative control, C) and one with the use of a synthetic antioxidant (0.05% ascorbic acid = positive control, A), while the other three were supplemented with a different amount of dGCB extract (P15 = 0.15%; P30 = 0.30%; P60 = 0.60%). The addition of dGCB extract increased the antioxidant activity of the raw and cooked burgers and reduced the lipid oxidation of the cooked burgers (0.47, 0.21, and 0.20 vs. 1.28 and 0.55 mg MDA eq./Kg, for P15, P30, and P60 vs. C and A, respectively). No negative effects were observed on the meat's color parameters and its stability during refrigerated storage and after cooking, nor on sensory attributes (color and aroma) for the lowest concentration of coffee extract. The results obtained indicate that 0.15% dGCB extract is a promising alternative to commercial synthetic antioxidants to improve the quality of refrigerated pork burgers.

Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions

The effect of combining vacuum cooling with an ozone-based inhibition process (InhVac) on Clostridium perfringens spore germination and outgrowth in cooked pork meat after exponential chilling (from 54.4 to 7.2 °C in 12, 15, 18, or 21 h) and isothermal storage (20, 25, 30, 36, or 45 °C) was evaluated. Ice cooling (IC) and vacuum cooling (VC) were used to compare the effects with InhVac. The samples were inoculated with a three-strain mixture of C. perfringens spores to obtain concentration of ca. 3 log10 CFU/g. C. perfringens growth in samples treated by InhVac were 0.1, 0.37 and 0.9 log10 CFU/g after 15, 18 and 21 h of cooling from 54.4 to 7.2 °C respectively, significantly lower (P<0.05) than those in samples subjected to IC (1.01, 2.10 and 2.8 log10 CFU/g) and VC (0.56, 1.01 and 2.13 log10 CFU/g). Compared to VC and IC, InhVac treatment increased the lag phase (λ), decreased the growth rates (μmax), and extended the sample shelf-life (the time until a 1 log10 CFU/g increase in C. perfringes from the initial concentration value) at all storage temperatures. InhVac-treated samples not only had a longer shelf-life than those treated by VC, but also exhibited almost two times longer shelf-life compared to those subjected to IC regardless of storage temperatures. Additionally, statistical indexes showed that a primary modified Gompertz model and a secondary Square Root model could fit the data well. Industrial relevanceIn this study, an innovative inhibition approach (InhVac) was found to show a better antimicrobial effect on C. perfringens germination and outgrowth in cooked pork meat compared to ice cooling and vacuum cooling under temperature-abuse conditions. A primary modified Gompertz model and a secondary Square Root model could be used to predict the C. perfringens growth in samples subjected to InhVac treatment.

Protective effect of β-cyclodextrin on stability of nisin and corresponding interactions involved

Nisin has been extensively employed in food industry as an antimicrobial peptide, but the proteolytic degradation and interference by food components resulted in the decrease of its antimicrobial activity. This study intends to explore the protective effect of β-cyclodextrin (β-CD) on nisin and corresponding interactions involved. The antibacterial experiments indicated that the combination of nisin and β-CD could provide a better antibacterial effect on cooked pork meat. Spectral analysis with UV–vis and fluorescence spectroscopy showed that the micro-environment of nisin could be influenced by β-CD. Tricine-SDS-PAGE results exhibited that the combination of nisin and β-CD could delay the degradation of nisin and improve its stability in the presence of trypsin. In sum, the study provided a potential approach to improve the stability of nisin, especially in the presence of trypsin.

Prevalence of Toxoplasma gondii infections in swine of non-tecnified rearing farms of the northeastern region of the state of São Paulo, Brazil and associated risk factors

Toxoplasmosis is a zoonosis present worldwide. Its protozoal aethiological agent, Toxoplasma gondii, has the ability to infect several homeothermic animals and mainly human beings. The consumption of raw or undercooked meat products containing T. gondii cysts, consumption of vegetables without washing and using non-treated water are risk factors associated to the occurrence of human toxoplasmosis. Furthermore, raw or undercooked pork is an important infection source of T. gondii to humans. Due to the importance of toxoplamosis in public health, this study focused on establish the prevalence of the disease in non-technified swine herds in the northeastern region of the State of São Paulo, Brazil, using Modified Agglutination Test (MAT) and the Indirect Immunofluorescence Assay (IFA) and the risk factors for its occurrence. In addition, the agreement among both diagnostic tests was evaluated. A low prevalence of toxoplasmosis was found at animal level (7.02%). The Fisher's exact test detected correlation between positive cases with the presence of food garden in the farm (p = 0.01) and the use of non-treated water to irrigate the food garden (p = 0.005). The agreement among tests was considered moderate (Kappa index = 0.5). The results show that toxoplasmosis is a risk for humans who consume under cooked pork meat in this region and an acceptable agreement between MAT and IFA tests.

Parasite to patient: A quantitative risk model for Trichinella spp. in pork and wild boar meat

Consumption of raw or inadequately cooked pork meat may result in trichinellosis, a human disease due to nematodes of the genus Trichinella. In many countries worldwide, individual control of pig carcasses at meat inspection is mandatory but incurs high costs in relation to absence of positive carcasses from pigs reared under controlled housing. EU regulation 2015/1375 implements an alternative risk-based approach, in view of absence of positive findings in pigs under controlled housing conditions. Moreover, Codex Alimentarius guidelines for the control of Trichinella spp. in meat of suidae have been published (CAC, 2015) and used in conjunction with the OIE terrestrial Animal health code, to provide guidance to governments and industry on risk based control measures to prevent human exposure to Trichinella spp. and to facilitate international pork trade.To further support such a risk-based approach, we model the risk of human trichinellosis due to consumption of meat from infected pigs, raised under non-controlled housing and wild boar, using Quantitative Microbial Risk Assessment (QMRA) methods. Our model quantifies the distribution of Trichinella muscle larve (ML) in swine, test sensitivity at carcass control, partitioning of edible pork parts, Trichinella ML distribution in edible muscle types, heat inactivation by cooking and portion sizes. The resulting exposure estimate is combined with a dose response model for Trichinella species to estimate the incidence of human illness after consumption of infected meat. Paramater estimation is based on experimental and observational datasets.In Poland, which served as example, we estimated an average incidence of 0.90 (95%CI: 0.00–3.68) trichinellosis cases per million persons per year (Mpy) due to consumption of pork from pigs that were reared under non-controlled housing, and 1.97 (95%CI: 0.82–4.00) cases per Mpy due to consumption of wild boar.The total estimated incidence of human trichinellosis attributed to pigs from non-controlled housing and wild boar in Poland, is similar to the incidence of human trichinellosis in that country reported by EFSA. Overall, in Europe, we estimated an upper incidence limit of 5.3×10−4 cases per Mpy, or less than one predicted case of trichinellosis in the European Union every 4years, due to consumption of pork from controlled housing. Therefore, Trichinella testing of pigs under controlled housing is not adding any value to protect human health. We suggest applying our farm-to-fork QMRA model to further support decision making on the global scale.

Quantitative Risk Assessment of Human Trichinellosis Caused by Consumption of Pork Meat Sausages in Argentina.

In Argentina, there are three known species of genus Trichinella; however, Trichinella spiralis is most commonly associated with domestic pigs and it is recognized as the main cause of human trichinellosis by the consumption of products made with raw or insufficiently cooked pork meat. In some areas of Argentina, this disease is endemic and it is thus necessary to develop a more effective programme of prevention and control. Here, we developed a quantitative risk assessment of human trichinellosis following pork meat sausage consumption, which may be used to identify the stages with greater impact on the probability of acquiring the disease. The quantitative model was designed to describe the conditions in which the meat is produced, processed, transported, stored, sold and consumed in Argentina. The model predicted a risk of human trichinellosis of 4.88 × 10(-6) and an estimated annual number of trichinellosis cases of 109. The risk of human trichinellosis was sensitive to the number of Trichinella larvae that effectively survived the storage period (r = 0.89), the average probability of infection (PPinf ) (r = 0.44) and the storage time (Storage) (r = 0.08). This model allowed assessing the impact of different factors influencing the risk of acquiring trichinellosis. The model may thus help to select possible strategies to reduce the risk in the chain of by-products of pork production.

The heterogeneity in the type of shelf life label and storage instructions on refrigerated foods in supermarkets in Belgium and illustration of its impact on assessing the Listeria monocytogenes threshold level of 100 CFU/g

Confusion about the use of shelf life labels among consumers is a major contributor to avoidable food waste at the end of the food supply chain. By means of an inventory snapshot of all pre-packed refrigerated food products (n = 1477), including a wide range of fresh-cut vegetables, smoked fish, meat and dairy products, from four different supermarket chains in Belgium, the use and consistency in use of shelf life labels (i.e. ‘use by’ and ‘best before’ dates) within food product categories and supermarkets was investigated. In addition, recommended storage conditions were noted and by means of a challenge test on a randomly selected cooked pork meat product the impact of storage temperature (4 °C, 7 °C and 10 °C) and validity of the set shelf life (13 days) and shelf life label (a ‘best before’ date) was evaluated. It was noted that a mixed use of the ‘use by’ and ‘best before’ dates and recommended storage conditions occurs in most refrigerated food product categories except for smoked fish for which on all product brands (including private labels and premium brands) at all retailers a ‘use by’ data and storage at 4 °C was recommended. The inconsistency of shelf life labels and storage conditions within a food product category is to some extent expected as product characteristics and packaging and storage conditions will impact on microbial quality and safety such as growth potential of Listeria monocytogenes. Still a mixed use will detract from consumers' understanding of the shelf life label and contribute to food waste. In addition, recommended storage conditions were noted and by means of a challenge test with L. monocytogenes on a randomly selected cooked pork meat product the impact of storage temperature (4 °C, 7 °C and 10 °C) and validity of the set shelf life (13 days) and shelf life label (a ‘best before’ date) was evaluated. Challenge testing indicated substantial growth potential of L. monocytogenes (on average +1.0, +2.0 and +4.0 log CFU/g respectively at 4, 7 and 10 °C) within the set shelf life and also indicates a potential public health risk if the pathogen would be present, thus indicating the inappropriateness of the setting of a ‘best before’ date. This highlights that more attention is needed to reflect, as an individual company or an industry association or competent authority on more stringent guidelines on the use and the validation of shelf life labels.

Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

Abstract Volatile compounds and odour characteristics of sliced “lacon”, a cured–cooked pork meat product, vacuum-packaged (VP), modified-atmosphere-packaged (MAP), and high-pressure-processed (HPP) at 500 or 600 MPa were investigated during a 120-day refrigerated-storage period. A total of 142 volatile compounds were identified by gas chromatography–mass spectrometry. Benzenic compounds, alcohols, esters and ketones predominated, followed by acids, aldehydes, hydrocarbons, nitrogen compounds, terpenoids, sulphur compounds, halogenated compounds and ethers. In VP “lacon”, levels of esters, alcohols, acids and benzenic compounds increased until day 120 while ketones and sulphur compounds peaked on day 60 and declined afterwards. In MAP “lacon”, the levels of esters, sulphur compounds and alcohols were lower, and the levels of hydrocarbons higher, than in VP “lacon”. In HPP “lacon”, the levels of acids, alcohols, esters and sulphur compounds were lower, and the levels of aldehydes higher, than in VP “lacon”. Differences in odour characteristics between treatments were negligible, according to sensory analysis. Industrial relevance High-pressure-processing (HPP) and modified-atmosphere-packaging (MAP) prolonged the shelf-life of sliced “lacon”, a cured–cooked meat product. Different volatile profiles evolved in HPP, MAP and vacuum-packaged (VP) “lacon” stored at 4 °C. HPP “lacon” showed on day 60 a volatile profile similar to that of VP “lacon” on day 0. In particular, “lacon” treated at 500 MPa maintained a more stable volatile profile.

Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

In the present work, changes in lipid and protein oxidation, non-heme iron (NHI) content, color and texture parameters during refrigerated storage (7 days/4 °C) of ohmically (OH) and water bath (WB)-cooked pork meat were studied. A significant effect of refrigerated storage duration and cooking method on color, texture, lipid oxidation and carbonyl content was detected for OH-cooked and WB-cooked meat. The OH-cooked meat had better color appearance, lipid oxidative stability, slightly enhanced hardness and protein oxidation levels during 7 days of storage having lower values of TBARS, center lightness (L⁎), center/surface brownness (b⁎) and free thiol groups; however, there were higher values of center/surface redness (a⁎), non-heme iron, protein carbonyl and hardness compared to those from WB-cooked meat. The conventional cooking protocols always result in quality deteriorations and reduced shelf-life in meat products due to longer cooking times. In this study, the ohmically-cooked meat showed comparable or improved oxidation levels, color appearance and texture attributes during 7 days of refrigerated storage. From an anti-oxidation perspective, the available data are provided for the application of ohmic cooking in Chinese commercial productions of cooked meat with high quality requirements that could be established.

Analysis of pork meat using loop mediated isothermal amplification (LAMP) to confirm halal status

A method has been developed for identifying species from pork samples by loop-mediated isothermal amplification (LAMP) analysis of the wild boar (Sus scrofa) mitochondrial DNA D-loop region. DNA was extracted from raw and cooked pork and beef meat and subjected to polymerase chain reaction (PCR) and LAMP. Approximately 185 base-pair PCR products were found in the pork meat samples after amplification of the D-loop region. LAMP products only showed a smear band with the pork samples. Moreover, by adding CuSO4 to the LAMP product, the white Cu(OH)2 precipitate, which formed a ring-shaped deposit, was not seen in the pork samples, but was seen in the beef and negative control samples. Our finding showed the LAMP technique to be a powerful molecular-biological method for species identification. The addition of CuSO4 to the LAMP product is an alternative method that can be used in field studies, and does not require any gelelectrophoresis apparatus.

Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

Abstract Microbiological and sensory characteristics of sliced “lacon”, a cured–cooked meat product, vacuum-packaged (VP), pressurized at 500 or 600 MPa, and modified atmosphere packaged (MAP), were investigated during storage at 4 °C for 120 days. Viable bacterial counts exceeded 108 cfu/g in VP and MAP “lacon” from day 30 while this level was not reached in pressurized “lacon” until day 90. Pressurization at 500 MPa was the best procedure to control Gram-negative bacteria. During storage the pH value declined by 0.13 units in VP, 0.23 units in MAP, and 0.49 units in pressurized “lacon”. Primary and secondary lipid oxidation indexes declined during storage, with small differences between treatments. Flavour quality scores for 90-day and 120-day samples averaged 5.63 for VP “lacon”, 6.51 for MAP “lacon”, 6.48 for 500 MPa “lacon” and 5.81 for 600 MPa “lacon”. Flavour quality correlated negatively with viable bacterial counts, lactic acid bacteria and Gram-negative bacteria. Industrial relevance Shelf-life of sliced “lacon” can be prolonged by applying HPP or using MAP. Both procedures showed to be valid in retarding the growth of most microbial groups during the first month of refrigerated storage of sliced “lacon”. Pressurization was more effective than MAP in preventing the growth of Gram-negative bacteria throughout the 120-day storage period, in particular HPP at 500 MPa.

Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface

This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as complementary data. Studies indicated that the bacteriocin was not attached to the producer cells favoring pre-purifications steps. Bacteriocin effectiveness was not compromised by adsorption to meat and fat tissues. Several ways of dispensing the bacteriocin onto the meat surface, namely cell culture, cell free supernatant (CFS), a mixture of both and freeze-dried reconstituted CFS, were investigated. The use of the latter was the most effective one to control Listeria growth within studied systems. L. curvatus ACU-1 and its bacteriocin presented promising technological characteristics that made them suitable for meat biopreservation.

English

This study aimed to analyze the bacteriological profile of commercially prepared pork sold along commercial streets of Nkwen through Bambili in Cameroon. A total of 11 duplicate randomly collected pork samples were analyzed microbiologically for bacteria. All the pork meat samples analyzed confirmed the presence of bacterial pathogens, indicating the need for strict implementation of food sanitation practices to reduce the possible risk of transmission of infection on consumption of these prepared pork. The mean microbial load on the cooked pork meat ranged between 1.9 x 104 - 3.8 x 104 cfu/g and total coliform count between 1.1 x 103-3.0 x 103 cfu/g. The bacterial isolated includes: Staphyloccocus aureus (81.8%) which was the most predominant, followed by Klebsiella pneumoniae (72.7%), Escherichia coli (54.4%), Salmonella spp. (45.4%), Proteus vulgaris (27%) and Shigella spp. (9%). The presence of these organisms in cooked pork meat foods should receive particular attention, because their presence indicate public health hazard and give warning signal for the possible occurrence of food borne intoxication. Key words: Nkwen/Bambili, Escherichia coli, pork meat, total coliforms, bacteria.

Effect of olive leaf (Olea europeaL.) extracts on protein and lipid oxidation in cooked pork meat patties enriched withn-3 fatty acids

The effect of olive leaf extracts on lipid and protein oxidation of cooked pork patties refrigerated stored for 9 days was evaluated. Patties were prepared from longissimus dorsi muscle of pigs, and dietary supplemented with linseed oil. Results showed that dietary linseed oil modified the fatty acid composition of pork patties by increasing (P ≤ 0.05) n-3 (α-linolenic acid) and decreasing (P ≤ 0.05) n-6 (linoleic acid) fatty acids. Olive leaf extracts at supplementation levels of 200 and, especially, of 300 mg gallic acid equivalents kg⁻¹ meat, delayed lipid oxidation by reducing (P ≤ 0.05) both primary (conjugated dienes and hydroperoxides) and secondary (malondialdehyde) oxidation products. They also inhibited protein oxidation in a concentration-dependent manner by reducing (P ≤ 0.05) protein carbonyls and increasing (P ≤ 0.05) protein sulfhydryls. In addition, they improved sensory attributes of the n-3 enriched patties. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants.

Hepatitis E Virus and Porcine-derived Heparin

Hepatitis E Virus and Porcine-derived Heparin

Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing

Abstract The effect of high-pressure treatment (350 MPa, 6 min, 20 °C) combined with sodium chloride (1.5–3.0%) and phosphates (0.25–0.5%) on the texture, water retention, color and thermal properties was assessed in pork meat batters. A principal component analysis was used to identify the relationship between thermal denaturation and the functional properties of pork meat proteins. The hardening effect of high pressure was correlated with the appearance of a high-pressure-induced myofibrillar protein structure. The structure was destabilized by sodium chloride and phosphates, which counteracted the high-pressure effect on pork batter texture. Cooking yield and water-holding capacity were improved by the interaction between sodium chloride and phosphates under pressure. The interaction between high pressure, sodium chloride and phosphates also changed the color of the cooked pork meat batters. The modifications of these technological properties could be related to protein denaturation through the effects of high pressure, salt, phosphates and the appearance of a salt-induced component. Industrial relevance High-pressure treatment can produce low-salt and polyphosphate-free batters due to synergetic effects on texture and water-holding capacity. Moreover, the application of high pressure to meat products at high ionic strength does not affect the products' texture and water binding properties.

An unusual case of meat allergy

A 35 years old woman presented with allergic rhinitis and asthma with cat epithelium's sensitivity (Skin prick test positive) treated with antihistamines, nasal and bronchial steroids. The patient has been maintening the cat in her apartment. After a couple of years from the onset of respiratory allergic disease, she presented an oral allergy syndrome type clinical reaction, gastric pain and diarrhea at once after eating cooked pork meat . Skin prick test (SPT) performed with commercial extracts and fresh meat were positive for pork meat according with the 'pork-chat syndrome'. Subsequently she presented the same symptoms after eating goat cheese and goat meat.A prick by prick for the culprit foods confermed the food allergy. Recently the same symptoms presented after eating not well cooked beef meat. In her personal history we focused on an anaphylactic reaction occurred at 23 y.o. after injection of antirabbit serum used for antipneumococcal vaccination. The specific IGEs dectection (microarray IMMUNOCAP ISAC system) was positive only for :bovine (Bos d6), cat (Fel d2) ,dog (Can f3), horse (Equ c3) serum albumin and cat, dog lipocalin (Fel d 4, Can f 1).No other foods or respiratory allergens specific IGEs were detected. Meat allergy is a rare allergic disorder, more frequent during the first year of life but unusual in adults. Unusually the sensitization to pork meat presented before the goat and beef allergy. Interestingly no milk allergy was found associated to meat allergy (while in children is frequent ). As it's common the patient presented cat sensitivity and subsequently a crossreactivity towards dog,cat and beef serum albumins. The patient avoids pork, sheep,goat meat but she can eat well cooked beef meat.

Pathogenesis of restricted movements in trichinellosis: An experimental study

Trichinellosis is a zoonosis acquired by the ingestion of insufficiently cooked pork meat containing the encapsulated larvae of Trichinella spiralis. Trichinellosis is presented with myalgia which affects various muscle groups; its intensity is usually related to the severity of the disease and may cause restriction of joint movement. However, joint pain in the course of trichinellosis could not be explained entirely by myositis. This study investigated the other possible causes of restricted movements of joints in animal model. We found that the histopathological changes in the joints of T. spiralis infected rats were in the form of inflammatory cellular infiltrates and ulceration in the synovial membrane with degeneration and ulceration of the articular cartilage. Immunohistochemical examination of the joints revealed the presence of T. spiralis local antigen or immune complex deposited in the synovial membrane. Leukocytosis and eosinophilia were observed throughout the experimental period but eosinophil level declined slowly but still elevated. In conclusion, the restricted movements during the course of trichinellosis seem to be not only due to direct invasion of muscles by the encapsulated T. spiralis larvae but also due to immune complex deposition in the joints.

Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids

The capacity of hydroxytyrosol (HXT) to inhibit lipid oxidation in cooked pork meat batter, oil-in-water emulsions and potential functional frankfurters formulated with a healthier oil combination (as animal fat replacer) was studied during chilling storage, and its effect compared with those produced by synthetic antioxidants (BHA/BHT). Although efficiency varied, HXT was an effective antioxidant during chilling storage in the three food matrices studied. In general the order of inhibition capacity of HXT against lipid oxidation (thiobarbituric acid-reactive substances-TBARS) was cooked meat batter>oil-in-water emulsion>frankfurters, whereas in the case of BHA/BHT (with lower inhibitory activity than HXT) it was cooked meat batter>oil-in-water emulsion, and there was no antioxidative effect in frankfurters. Whereas significant correlations were established between lipid oxidation (TBARS) and antioxidative capacity measured by photochemiluminescence (PCL) in frankfurters supplemented with HXT and BHA/BHT, no significant correlations were found between ferric reducing/antioxidant power assay (FRAP) and TBARS and PCL.