How to apply maritime pine bark extracts to extend the shelf-life of cured-smoked pork products?


Rui Marcelo Rodrigues, Manuela Vaz-Velho

Volume 28, Issue 2;
Pages: 109-114; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


The purpose of this work was to establish the experimental design for the application of maritime pine (Pinus pinaster Aiton subsp. atlantica) bark extracts, as a natural food additive with antimicrobial and antioxidant properties, in the production lines of two cured-smoked pork products, a salami-like product and smoked belly, aiming to extending their shelf-life. The process flow diagram of each product was drawn, describing, in detail, how the product will move during the process steps including the relationship between major components and how the material flows through the various steps and components. The production steps better adjusted to extract addition were selected based on products characteristics. The amount of extract to be added were also determined according to the desired antioxidant performance. The set of analyses to be performed during products shelf-life was defined. Sampling procedures and frequency for the subsequent analysis were established.

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