Marta Brodowska

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BACKGROUND New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study(More)
Astaxanthin is proven to be one of the most potent, naturally occurring antioxidants. A rich source of astaxanthin is algae Haematoccocus pluvialis (H. pluvialis). The aim of the study was to investigate antioxidant effect of H. pluvalis extract added in different levels (0.15, 0.3 or 0.45g/kg of meat) on colour and oxidative stability of raw ground pork(More)
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