The leaves of guava are also rich in flavonoids, in particular quercetin, which has demonstrated antibacterial
activity and is thought to contribute to the antidiarrheal effect of guava (Bashir and AbuGoukh 2003). Escrig et al. 2001
reported that the addition of peel and pulp fractions of guava can be used to obtain antioxidant dietary fiber (AODF), a new
product which combines the properties of dietary fiber and antioxidant compounds. Therefore, guava can be used as a
realistic approach to increase dietary antioxidant intake. However, the scientific information on the use of guava as an
antioxidant in meat products is very limited. Hence, the present study was conducted to evaluate pink guava pulp as a natural antioxidant in raw pork emulsion during refrigerated storage under aerobic packaging.