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Clean Label Options for Oxidative Stability in Meats

Format: PDF file | Document type: White / Technical Paper

Meat and meat products offer a nutritionally dense dietary source of protein. The quality and shelf-life of such products are influenced by intrinsic and extrinsic factors.

Oxidative and color stability are critical in ensuring the quality as well as consumer acceptability of processed meats. As a result, antioxidants have been utilized as a preventative strategy. Recently, the food industry has witnessed a surge in clean label demands.

In this white paper, Kalsec® discusses clean label and natural antioxidant strategies to help with removing synthetic preservatives.  

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