# Influence of Tomato Pomace on the Quality of Canned Pork Meat with Reduced Nitrogen Compounds  
[PERSON]  
1 Department of Animal Food Technology, Sub-Department of Heat Technology and Food Quality, University of Life Sciences in Lublin, Skronna 8, 20-704 Lublin, Poland; [EMAIL_ADDRESS] (PS. ); [EMAIL_ADDRESS] (K.M.W)1 Department of Animal Food Technology, Sub-Department of Heat Technology and Food Quality, University of Life Sciences in Lublin, Skronna 8, 20-704 Lublin, Poland; [EMAIL_ADDRESS] (PS. ); [EMAIL_ADDRESS] (K.M.W)1 Department of Animal Food Technology, Sub-Department of Heat Technology and Food Quality, University of Life Sciences in Lublin, Skronna 8, 20-704 Lublin, Poland; [EMAIL_ADDRESS] (PS. ); [EMAIL_ADDRESS] (K.M.W)1 Department of Animal Food Technology, Sub-Department of Heat Technology and Food Quality, University of Life Sciences in Lublin, Skronna 8, 20-704 Lublin, Poland; [EMAIL_ADDRESS] (PS. ); [EMAIL_ADDRESS] (K.M.W)1 Department of Animal Food Technology, Sub-Department of Heat Technology and Food Quality, University of Life Sciences in Lublin, Skronna 8, 20-704 Lublin, Poland; [EMAIL_ADDRESS] (PS. ); [EMAIL_ADDRESS] (K.M.W)1 Department of Animal Food Technology, Sub-Department of Heat Technology and Food Quality, University of Life Sciences in Lublin, Skronna 8, 20-704 Lublin, Poland; patrycja.skwarek@upp. and lipids, which may necessitate enriching them with plant antioxidants. Incorporating plant-based antioxidants into processed meat products can also help create functional foods. In this context, meat products could act as carriers of antioxidants, bringing health benefits to consumers. The use of plant-based antioxidants in minimally processed foods may also enable the production of safe, clean-label meat products. One of the innovative additions to cannot pork may be tomato pomace. Tomatoes are widely used to produce various products such as pureses, powders, juices and sauces. However, the peel and seeds, which are byproducts of these processes, are often overlooked. This not only increases waste but also poses environmental risks [6]. Valuable components of tomato peel are carotenoids (mainly lycopene and \(\beta\)-carotene), polyphenols such as flavonoids (quercetin, kaempfer, myricetin), flavonoid glycosides (rutin), flavanones (naringenin) and hydroxycinnamic acids (chlorogenic acid, caffeic acid), p-coumaric and ferulic), and minerals (potassium, calcium, sodium, magnesium). It is peels that are the richest source of phenols compared to seeds and pulp of tomatoes [7; 8]. As shown by [9], carotenoids have a beneficial effect on human health due to their strong antioxidant properties [9]. Tomatoes are considered functional foods due to minerals and nutrients, which means that regular consumption of them can support health and prevent certain diseases [10]. The possibility of reducing the use of nitrite is the subject of research in the context of various meat products, including fermented products [11; 12; 13], cooked meat products [14] and canned pork [15; 16]. However, it should be emphasized that although tomato pomace has a high antioxidant potential and can be used as an antioxidant in meat products, research on this topic is still limited. Animal products and meat can carry several micro-organisms that can cause food poisoning or spoilage. Microbial deterioration of food can result from the failure or inability to control organisms at various stages of food production [17]. One of the key stages in ensuring microbiological safety and the shelf life of meat preserves is the thermal sterilization process. High temperatures effectively eliminate pathogenic microorganisms, including _Clostridium botulinum_[18]. Although the process ensures high microbiological effectiveness, it can also lead to undesirable changes, affecting the content of biologically active compounds in meat products.