Can meat oxidation be prevented the natural way?

摘要

Meat oxidation is a constant challenge to food manufacturers and Janice Johannes spoke to Sharon Bolel from Sharon Bolel Marketing about trials that could prevent meat oxidation. OXIDATION in meat products is a constant challenge to food manufacturers. The consequences of oxidation are degradation of flavour, loss of colour and texture, degradation of nutritional properties and shorter shelf life - all contributing to consumer rejection and economic losses for the meat processor. Added to the challenge is growing consumer demand for natural products.