The effect of hops (Humulus lupulus) on the quality of meat products was studied in connection with current demands for the wider usage of natural compounds in the food industry. Various additions of hop extracts were tested in heat-treated meat products under industrial conditions. The following technological properties were measured: colour (reflectance spectrophotometry), pH, water activity, lipid oxidation (TBARS) and texture (Warner-Bratzler shear force test). The meat products were also subjected to sensory analysis. The results suggest that hop preparations can positively affect the oxidative stability and organoleptic properties of the final product.
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