Received: 23-04-2018 / Accepted: 28-05-2018
The objective of this research was to study the effect of lycopene extracted from tomato waste on quality attributes such as pH, H2S, NH3, peroxide value, and total aerobic microorganisms of raw pork meat during preservation. The raw lean meat was sprayed with the lycopene solution of 0.1% and 0.3 % at 5 ml per 100g meat, then stored at 5±10C. The results showed that the lycopene extracted from tomato waste prolongedthe shelf life of lean meat during cold storage for 6 and 9 days at concentration of 0.1% and 0.3%,respectively. The supplement of lycopene to pork meat not only prolongs its shelf life but also provides human diet ofantioxidant sources.