Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage

► Effective extractants for curry and mint leaf were standardised. ► Curry leaf extract has potential antioxidant effect even better than sodium nitrite. ► Mint leaf exhibited similar antioxidant effect to that of sodium nitrite at 100 ppm level.