Causes of Meat Flavor Deterioration

• Oxidation - Iron liberated from meat pigments during processing procedures such as grinding, mixing, massaging, and/or cooking catalyzes oxidative degradation of lean tissue phospholipids. This oxidation reaction differs from triglyceride oxidation (oxidation of fat tissue) in two ways: it takes place at an exponentially faster rate; and the off-flavors produced are different from typical rancid flavors.
  
  
• Loss of Meaty Flavors - Rich, meaty flavors often fade during frozen or refrigerated storage. They can also be overwhelmed by the "off-flavors" produced by oxidation reactions.

Preventing Meat Flavor Deterioration
Meat Flavor Deterioration is most effectively addressed by dealing with both causes: oxidation and flavor loss.

• Inhibiting Oxidation - Oxidation occurs rapidly, often within hours of processing. The early incorporation of ingredients which inhibit oxidation of tissue phospholipids and/or chelate liberated iron is effective in delaying the development of off-flavors.
  
  Herbalox® Seasoning, a standardized rosemary extract with natural oxidation inhibiting properties, has been proven effective in inhibiting lipid oxidation. Duralox® Oxidaton Mangement Blend CN-2 is designed for use in precooked meat and is composed of Herbalox® Seasoning and a proprietary preparation of citric acid to chelate iron...a two-pronged approach.
  
  
• Enhancing Meat Flavor, Naturally - Meaty flavors which fade during processing and storage are enhanced by the mild, complementary flavor of Herbalox® Seasoning. The Duralox® Aquaresin® Seasoning, Type MFD uses a combination of herb and spice extracts to potentiate meat flavors without MSG and provide savory background notes without HVP (while inhibiting oxidation).