## 1 Introduction  
Pork meat is valued by consumers and producers for its palatability and wide use in processing. According to the OECD and FAO of the United Nations, average global meat consumption per person was 33.7 kg in 2020, including pork at 10.7 kg. By 2032, per capita meat consumption is expected to increase by an average of 2%. The increase in consumption will vary geographically and will be higher in low-income countries, while it may be lower in the European Union [1]. Because meat consists mainly of protein, fat, and water, it is mainly susceptible to oxidation and decomposition processes [2]. Oxidation processes occurring in meat cause negative changes in nutritional values as well as undesirable sensory changes. The course of oxidation reactions is complex and, simplifying, one can distinguish between photosensised oxidation and auto-oxidation. Oxidation processes are accelerated by so-called prooxidants contained in meat, among other food items, ions of metal elements such as iron (Fe\({}^{3+}\)) and copper (Cu\({}^{2+}\)) [3], and technological processes to which meat is subjected. The latter include the slaughtering process and subsequent portioning or grinding operations. The process of grinding meat, during which cell membranes are damaged, can particularly accelerate the oxidation of phospholipids and proteins [4; 5]. Meat storage is an important process in economic, technological, and logistic terms. Depending on the storage conditions, negative changes in meat quality can occur. Refrigeration and freezer storage significantly slow down oxidation processes, extending the shelf life of meat, though not indefinitely [6]. The shelf life of meat can be prolonged by adding antioxidants to meat in the form of synthetic chemical compounds or natural plant extracts, herbs, spices, or oils [7]. Consumers are wary of synthetic antioxidants and they trust natural oxidative compounds more to extend the shelf life of meat and meat products. The addition of natural ingredients enhances processed meat products and is increasingly used in the production of functional foods. Different natural ingredients are often rich in various substances such as antioxidants and antimicrobial and anti-inflammatory substances. However, the key aspect to be considered is whether the natural antioxidant is acceptable to the consumer. The highest levels of natural antioxidants (such as phenolic acids and flavonoids) can be found in spices and herbs. Therefore, they are also used as antioxidant additions to meat products [8; 9]. One of the spices that has been known for centuries, used in herbal medicine and recognised as a natural antioxidant, is _Nigella sativa_ L. (NS) [10]. _Nigella sativa_ L. is commonly known as black cumin. _Nigella sativa_ L. seeds have a pungent, spicy flavor. As a seasoning and natural preservative, NS seeds are used in dairy products such as Mediterranean cheeses [11]. Black cumin seeds are popular as an additive in functional foods, meat dishes and baked goods [12]. It has also been found that the addition of nigella to food products is often viewed positively by consumers [13]. Black cumin is rich in sterols, tocopherols, saponins, alkaloids, bio-elements, and essential oil. Nigella has proven antioxidant, antimicrobial, antifungal, antiparasitic, and antiviral activities [14; 15] and it is also an immunosutantant [16; 17]. Among compounds contained in NS such as nigelle-dynein, \(\alpha\)-hederin, hederagenin, thymohydquinone, and thymoquinone, an affinity for SARS-CoV-2 enzymes and protein has been found, indicating that these phytochemicals, among others, have the potential to inhibit SARS-CoV-2 replication [18]. Regarding food applications, black cumin can be a valuable functional additive [19]. A popular product from black cumin is oil, which has a high content of polyunsaturated fatty acids (above 50%), including approximately 3% eicosadienoic acid. Thanks to its essential oils, black cumin oil is a fairly stable oil that is not very susceptible to oxidative changes [12; 20; 21].