Effects of Addition of Tomato Powder on Colour, Antioxidant, and Antimicrobial Traits of Pork Jerky during Storage

The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p