Using Natural Antioxdants in Meat; Trait-modified Oils in Foods; Meet Conrad Rebello

Using Natural Antioxidants in Meat Products
A paper published in Comprehensive Reviews in Food Science and Food Safety provides an overview of the current trends in the use of antioxidants from natural sources for potential applications in meat and meat products. Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off-flavors, and improve color stability. The majority of natural antioxidants are phenolic compounds, and the most i…