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