The effect of peppermint extract on the storage of meat semi-finished products

The purpose of the study is to study the effectiveness of peppermint extract as a natural preservative for the shelf life of a semi-finished product. Peppermint extract showed a high content of moisture-retaining properties, where the addition of peppermint extract 0.05% and 0.1% had the highest WHC. No significant difference was found between the sample treated with peppermint (PW>0.05), which reached the final pH levels of 5.98 ± 0.04 and 5.52 ± 0.06. The TBARS level showed slight changes in the range from the initial ones, peppermint was 0.36 and 0.38 - 0.84 and 0.81 mg MDA per kg of semi-finished product. Vegetable extract of peppermint, with the addition of 0.05% or 0.1% (by weight) It was more effective and significantly (р>0.05) slowed down lipid oxidation, the TBARS value in the positive control group with BHT was much lower than that of the control analogues and remained almost unchanged during the storage period. The assessment of protein oxidation showed significant differences (р