Keep the freshness and visual appeal of your meat products
Apart from the alteration by microorganisms, oxidative degeneration of fat is the main reason for the deterioration of lipid-containing food. This rancidity is the reason why food products suffer from flavor, odor, and color loss, making oxidative changes a major economic concern. After all, final customers judge the freshness and the quality of a meat product by its visual appeal. Therefore, the food industry is continuously looking for innovative ways to protect meat and poultry products from oxidation.
A solution for every need
Prosur’s Antioxidants slow the oxidation process, acting by means of different mechanisms:
- Stopping the chain reaction of lipid oxidation.
- Eliminating the oxygen that is trapped or solubilized in the product or in the concealed empty space in the packaging.
- Eliminating the trace of certain metals, such as cupper and iron, that facilitate the oxidation.
Discover our natural antioxidants.
Oxidation happens when fats or oils come in contact with the oxygen in the air. The oxidation reaction is a chain reaction: once initiated, it continuously accelerates until the complete oxidation of the sensitive substances. Therefore, the food industry is continuously looking for innovative ways to protect meat and poultry products from oxidation.
Prosur designed a powerful range of natural extracts from edible Mediterranean fruits, plants and spices for oxidation management.
Discover our natural antioxidant:
The consumers’s demand to produce healthier food led to the increasing use of unsaturated fats that are prone to oxidation. The oxidation of these unsaturated lipids generates rancid tastes and odors, changes color and texture and causes a decrease in nutritional value.
Prosur designed a powerful range of natural extracts from edible Mediterranean fruits, plants and spices such as Rosmarinus officinalis, Citrus Spp and Oleo Europaea to slow down the oxidation process.