"Lutein, sesamol, ellagic acid and olive leaf extract had no significant effect on microbial status, cook loss, pH or WHC. Lipid oxidation was reduced (P<0.001) in raw and cooked pork patties stored in aerobic packs and in MAP following addition of sesamol, ellagic acid and olive leaf extract. Antioxidant effectiveness in raw and cooked patties was in the order: sesamol = ellagic acid > olive leaf extract > lutein. Lutein increased (P<0.001) b* yellowness values in raw pork patties. Addition of lutein, sesamol, ellagic acid and olive leaf extract to pork had no detrimental effects on the organoleptic properties of cooked patties but altered (P<0.05) instrumental textural attributes," wrote J.E. Hayes and colleagues, University College.
The researchers concluded, "Highlight the potential of using natural functional ingredients in the development of functional pork products with enhanced quality and shelflife."