Rescue by antioxidants: Preventing oxidation

Oxidation is a destructive process that begins as soon as meat and poultry products leave the manufacturing facility and adversely affects the colour, flavour, and shelf life of these items.

The enemy is oxidation, however it can be thwarted or postponed using a number of strategies, such as processing methods, packaging and storage strategies like modified atmosphere packaging (MAP), and the use of antioxidant compounds.

By giving hydrogen atoms to free radicals to quench them and create a stable antioxidant radical that cannot take part in propagation processes, antioxidants postpone the commencement of oxidation.

Due to their level of efficiency, lack of adverse effects on flavour, and capacity to offer focused solutions, antioxidant compounds offer the most cost-effective oxidation prevention strategy.

Efforts to Save

Since antioxidant solutions don't operate in a vacuum, it's crucial to collaborate with a knowledgeable team. Our team is knowledgeable with proteins, the interactions between meat and poultry ingredients, and the effects that various processing methods, additives, and packaging choices can have on product attractiveness and shelf life.