## 1 Introduction  
Pork meatloaf is an attractive alternative to the commonly consumed cold meats of the same meat type. Meatloaf is formed mechanically or manually from minced meat, molded into the shape of a loaf, and subjected to heat treatment before consumption [1]. Due to the mechanical grinding, emulsification, restructuring, and heating involved in meat processing, phospholipids in meat are exposed to atmospheric oxygen, enzymes, heme dyes, and metal ions, leading to accelerated lipid oxidation [2]. Pork contains a high content of unsaturated fatty acids likely to oxidize and degrade quickly [3]. It can result in the loss of a desirable odor, flavor, and color, as well as a reduced product shelf-life caused by the secondary toxic compounds [4].  
The addition of antioxidants can effectively reduce the processes of oxidative rancidity in meat and meat products. These compounds may be utilized individually or as diverse mixtures comprising many additives, including synthetic phenolic antioxidants or natural plant-derived antioxidant ingredients [5; 6; 7]. Due to the restrictions on synthetic antioxidants in food, the meat industry has been searching for natural alternatives acceptable to consumers [8], especially in today's modern world, in which consumers have become more demanding. They want to purchase products with a high meat content, which they associate with high product quality. Their purchase decision is influenced by the fact that no synthetic additives are included in the product ingredients list. With rising concerns about synthetic antioxidants linked to their toxicological effects, consumers and manufacturers are thus increasingly interested in spices with biological activity [9; 10; 11; 12].  
Turmeric rhizome (turmeric) is primarily obtained from _Curcuma longa_ L., of the ginger family Zingiberaceae. The raw material contains about 2% curcuminoids, including curcumin (diferuloylmethane), bisdemethoxycurcumin, and demethyloxcurcumin. Yet, curcumin is turmeric's vital fraction responsible for all its biological activities [13; 14; 15; 16]. It is used as a food coloring, but most interest in it is linked with its antioxidant properties in, for instance, meats [7; 17; 18; 19; 20; 21; 22; 23; 24]. However, this property can be lost owing to heat processing up to 54%, while maximum loss happens from pressure cooking [25]. In addition, the aqueous extracts of fresh rhizomes exhibit greater antioxidant potential than dry rhizomes. There was a considerable loss of the antioxidant potential of turmeric when it was added as a dry powder, according to [PERSON] et al. [26]. Nevertheless, turmeric may provide a compelling alternative to synthetic antioxidants in meat products.  
The current study aimed to investigate the effect of adding turmeric at two concentrations on the physical and sensory characteristics, oxidative stability, and safety of pork meatloaf during storage. The product recipe was developed based on the selection of meat and additive levels, heat treatment parameters, and sensory evaluation by a trained evaluation panel. Higher concentrations of turmeric were not accepted in preliminary studies; hence we evaluated 1% and 3% turmeric-added meatoaves.  
Cold meats are accessible to consumers who can select from various deli meat products matched to their taste regarding nutritional value, organoleptic properties, and originality. Pork is consumed worldwide, so we have chosen it to design a new meat product. Moreover, most meat products contain synthetic antioxidants to extend product shelf-life. To replace it, we have used plant material with natural antioxidant properties. Given that pork meat products are susceptible to oxidation, pork meatloaf with natural antioxidants from turmeric could be effective against lipid oxidation and positively impact quality properties and storage characteristics. However, an appropriate turmeric addition level in meatoaves must be established.