Combatting Lipid Oxidation in Cooked Meats
Flavor protection is an on-going concern in ready-to-cook and ready-to-eat meat and poultry products. Lipid oxidation threatens the flavor stability of these products resulting in undesirable off-flavors and off-aromas described as ‘warmed-over flavor’ [WOF] or ‘modified flavor reduction’.
The industry is also challenged with trying to replace BHA, BHT, propyl gallate and TBHQ on the ingredient list while maintaining or improving flavor for the consumer.
Using Green Tea and Rosemary Extract
This white paper explores three case studies showing the advantage of added flavor protection and additional shelf life through a natural antioxidant with minimal flavor impact. The formulation is developed with rosemary extract and green tea extracts to comply with clean label requirements and provide superior efficacy.