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Animal Products

Antioxidant Effectiveness of Natural Rosemary Extract in Pork Sausage

Authors
  • Joseph G. Sebranek (Iowa State University)
  • Vincent J.H. Sewalt (Kemin Americas, Inc.)
  • Kristen L. Robbins (Kemin Americas, Inc.)
  • Terry A. Houser (Iowa State University)

Abstract

A natural rosemary extract, FORTIUMTM R20, provides a significant means of protecting color and freshness for pork sausage products.The rosemary extract, used at 2500 ppm, was as effective as commercial antioxidants (BHA/BHT) in fresh pork sausage and was superior to the commercial antioxidants in frozen pork sausage.

Keywords: ASL R1852

How to Cite:

Sebranek, J. G., Sewalt, V. J., Robbins, K. L. & Houser, T. A., (2004) “Antioxidant Effectiveness of Natural Rosemary Extract in Pork Sausage”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-955

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Published on
2004-01-01

Peer Reviewed

License

Creative Commons Attribution-NonCommercial 4.0