The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

The pork was pasteurised in jars 4 formulations: control (C), with the addition of chilli peppers (CHP), sodium ascorbate (SA), and butylated hydroxytoluene (BHT), stored at 5 °C for 50 days. Although did not slow down lipid oxidation pork, this product had lower lightness higher redness yellowness than other products. It also characterised by lowest hardness chewiness values. Sensory evaluation revealed that meat CHP a less intense fatty flavour aroma, no off-flavour or off-odour. This variant evaluated as more juicy soft, taste aroma were distinctively perceptible throughout storage. Pork received significantly scores overall quality.