Several companies recently started using natural antioxidants and limiting the use of synthetic versions, such as butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT). For example, sausage manufacturers commonly use BHA and BHT for dry sausages, but as processors clean up product labels, they have turned to plant-based antioxidants, such as rosemary, explains Terry Houser, extension meat specialist and associate professor in the Department of Animal Science at Iowa State University in Ames.
Commonly used in the industry, rosemary is a compound that has significant antioxidant capability from active antioxidant compounds, such as carnosic acid, which contain phenolic compounds. The phenolic compounds in antioxidants bind up oxidative compounds called free radicals, which prevents oxidation, and, in turn, extends shelf life and preserves product flavor among other benefits.