The use of antimicrobial and antioxidant ingredients is growing in meat and poultry products because of the need for longer and more dependable shelf life along with increasing the safety of food products.
“Distribution and display life of products requires more and more time for products to be consistently and continuously successful in the marketplace, and these ingredients provide much help in achieving improvement in both of those areas,” says Joseph Sebranek, a Charles F. Curtiss Distinguished Professor in agriculture and life science and Morrison Endowed Chair at Iowa State University in Ames.