with modifications. Samples of raw
meat — (pork belly 64.2%, shoulder 35%; all without nitrate and nitrite)
were purchased from local stores in Poznan (Poland) and were twice
ground in a grinder with mesh sizes of 10 and 5 mmwith sodium chloride
(0.8%). The meat batterwas divided into 8 parts. To each part of the
batter the extractswere added. Extractswere added to meat at 500 ppm
in relation to the meat batter (previous own studies), while BHT was
added at 200 ppm (the maximum limit in meat)