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The effects of adding combinations of rosemary (R: 1500, 2000, 2500 ppm) and green tea (G: 100, 200, 300 ppm) extracts in combination with synthetic antioxidants on the physiochemical, microbial, and sensory characteristics of fresh pork sausage were evaluated. R and G improved (P < .05) oxidative stability as evidenced by lower TBARS. R2500 and G300 had fewer PPC than the control at d 7, 14, and 21 of storage. Consumer acceptability scores were greater (P < .05) in sausages with R and G when compared to the control, and the majority of the R and G treatments were liked by 98% of the respondents. Treatment combinations of at least R2000 and G200 were described by positive drivers of liking such as spice-complex, ginger, nutmeg, rosemary flavors and aromas and lower scores for descriptors such as rancid, fruity, and off-flavor/odor. This research demonstrates that rosemary and green tea extracts improved the keeping quality of fresh pork sausage under simulated retail display.
Pubmed ID: 29778983
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Blender is the free open source 3D content creation suite, available for all major operating systems under the GNU General Public License. Because of the overwhelming success of the first open movie project, Ton Roosendaal, the Blender Foundation''s chairman, has established the Blender Institute. This now is the permanent office and studio to more efficiently organize the Blender Foundation goals, but especially to coordinate and facilitate Open Projects related to 3D movies, games or visual effects.
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