Pork loins were cooked with 5 different polyphenol-rich vegetable extracts: Polygonum cuspidatum, oregano extract, rosemary extract, white grape extract and green tea extract. These extracts were added to brine, taking into account their solubility, for subsequent injection and cooking. Loins with added vegetable extracts exhibited higher antioxidant effect compared to controls, as shown by the oxidized/reduced ascorbate ratio, the potential of reduction and the fat oxidation rate. However, some effects were observed in terms of taste, colour changes and, in some cases (green tea and oregano), presence of blots on meat slices. Poor diffusion of the brine through the muscle fibres and insolubility of the extracts in localized spots are weaknesses of these products. A significant amount of polyphenols was lost or destroyed during the cooking phase of the process. Sensory tests show that only Polygonum cuspidatum and rosemary extract result in an acceptable product. In this case the contribution of active molecules in the final product is rather limited.

猪里脊肉用5种不同的富含多酚的蔬菜提取物烹制：虎杖，牛至提取物，迷迭香提取物，白葡萄提取物和绿茶提取物。考虑到它们的溶解度，将这些提取物添加到盐水中，以便随后注入和蒸煮。与对照相比，添加了植物提取物的腰果表现出更高的抗氧化作用，如氧化/还原的抗坏血酸比例，还原电位和脂肪氧化速率所表明。但是，在味道，颜色变化以及在某些情况下（绿茶和牛至）在肉片上存在斑点，观察到了一些影响。盐水通过肌肉纤维的扩散不良以及提取物在局部斑点中的不溶性是这些产品的弱点。在该过程的蒸煮阶段，大量的多酚损失或破坏了。感官测试表明，只有虎杖迷迭香提取物可制成可接受的产品。在这种情况下，活性分子在最终产物中的贡献相当有限。