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Introduction

Spoilage prevention and shelf-life extension of products will always remain an important goal to the meat industry. While the greatest emphasis is placed on the prevention of microbial spoilage, chemical deterioration, specifically oxidative spoilage, is an important consideration for fresh meats and manufactured meat products as well; hence the inclusion of a chapter on antioxidants in this book.

Antioxidants are among the food ingredients most easily recognized by the public as ingredients with a specific function in foods, largely due to the considerable news coverage of the purported health benefits of antioxidants, rather than to their functionality in foods. However, while magazines are filled with articles about natural antioxidants found in fruits and vegetables, considerably less information is available on antioxidants that are either naturally present in (endogenous) or added to meats and meat products.

Many meat preservation methods, including the addition of...

Keywords

Meat Product Ground Beef Grape Seed Extract Rosemary Extract Sodium Tripolyphosphate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science + Business Media, LLC 2009

Authors and Affiliations

  • Ingolf U. Grón
    • 1
  1. 1.Food Science ProgramUniversity of MissouriColumbiaUSA

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