The antioxidant efficacy of ground clove, ginger, oregano, rosemary, sage, and thyme was investigated in comminuted pork systems. Spices at 200–2000 ppm levels of addition inhibited the formation of the 2‐thiobarbituric acid (TBA) reactive substances (TBARS) by 12–96% over 21‐days of storage at 4C. The anti‐oxidative effect of spices was concentration‐dependent; but close followed by sage and then rosemary was most effective. Ginger and thyme exerted the least effect in prevention of oxidation of meat lipids.
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Shahidi et al. (1995) studied this question.
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