| Cured meat & sausage |
Recommended antioxidants
When meat (including any fat) is minced or chopped, the cellular tissue breaks down. This increases its exposure to the atmosphere and to chemical attacks from which it was previously protected. Chemical changes, including rancidity, are, more likely to occur and proceed rapidly. Further problems can ensue if the meat is being processed by mechanical means or heating. Intact fat cells may have natural antioxidant systems at work. Disruption of these cells not only exposes the internal lipids to chemical attack, but can also deactivate these natural protectors. Unike fresh meat, it is allowed to use antioxidants in products like sausages and cured meat (in most cases). Ascorbic acid and its Na salt have proven to be very effective for these applications. Also, ascorbyl palmitate has been successfully used alone or in combination with mixed tocopherols to prevent whitening in sausages. Rosemary alone or in combination with tocopherols has been used very successfully in various meat products. Here, the flavor and aroma associated with rosemary are not considered a drawback, but rather a benefit. Rosemary, therefore, has special utility for use with meat. |
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