Oxidative Stability in Meat ProductsProcessed meat products offer a convenient protein source for consumers. Oxidative and color stability are critical components in ensuring consumer acceptability of these processed meats.
BHA/BHT has commonly been utilized as a preventative strategy for processed meat products.
But, with the surge in clean label demands, many companies are looking to replace BHA/BHT in their meat.
Clean Label and Natural Antioxidant Strategies to Remove Synthetic Preservatives
To remove BHA/BHT from processed meat products, processors need label-friendly solutions with comparative performance. This white paper includes three case studies on how clean label solutions from Kalsec® demonstrate the antioxidant efficacy compared to BHA/BHT in various meat products and processing conditions.