Effect of combined treatment with supercritical CO and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C.

The effect of combined treatment with supercritical CO (2000psi, 35°C for 2h) and rosemary powder (2.5% and 5.0% (w/w)) on microbiological and physicochemical properties of ground pork stored at 4°C was investigated.