This effectively minimizes rancidity, retards lipid oxidation, without any damage to the sensory or nutritional properties, resulting in maintaining quality and shelf-life of meat products. However, intrinsic factors are available in live muscle to prevent lipid oxidation. These factors are often lost after slaughtering during conversion of muscle to meat, primary/secondary processing, handling, or storage of meat products, necessitating further supplementation with extrinsic antioxidants.
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