We may all agree on the significance of food safety, but few people are aware that this is a scientific field that draws on a variety of academic disciplines, such as chemistry, microbiology, and engineering.
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.
Even when solubility, heat, and stability are problems, the synthetic antioxidant Tertiary-Butylhydroquinone (TBHQ) guards food goods from oxidation that steals their inherent flavour, colour, and aroma.