Review paper
Practical use of natural antioxidants in meat products in the U.S.: A review
Abstract
Historically, meat and poultry processors in the U.S. have relied on the use of synthetic antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, and propyl gallate, as well as tocopherols to prevent lipid and protein oxidation. There is a trend towards utilizing natural antioxidants as replacements for synthetic ones. Some processors are already using multi-functional ingredients, such as rosemary and...
Paper Details
Title
Practical use of natural antioxidants in meat products in the U.S.: A review
Published Date
Nov 1, 2018
Journal
Volume
145
Pages
469 - 479
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Notes
History