THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE

ABSTRACT Fresh semimembranosus pork was marinated with garlic or onion juice to determine their effect on lipid oxidation and meat quality during cold storage. Five marinade treatments, which include control (C) and two levels (3 and 6%) of garlic juice (GJ) or onion juice (OJ), were prepared and stored for 7 days at 4C. pH, color, thiobarbituric acid reactive substances (TBARS) values, peroxide value (POV) and sensory evaluations of meat were determined at 1, 3 and 7 days of storage. The pH value of GJ and OJ were higher than control during 7 days of storage at 4C, and control had the lowest pH value. The marinated samples had significantly lower Hunter lightness and yellowness values than control (P