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