What: "Antioxidants are like sponges that absorb free radicals and keep them from spreading the oxidation and rancidity. Antioxidants have chemical structures that allow them to capture the free radical, making them less effective at affecting meat quality. Antioxidants come in many forms, from common ingredients in pork sausage like BHA and BHT, to herbs such as rosemary, or other ingredients like lactates or citric acid sourceslike lemon juice."

Writer: Robert Maddock, Ph.D

LCC:

Where: Reference Link Has Evaporated

Date: Jan 17 2014 5:24 PM