TIME IS MONEY: Oxidation and the Bottom Line in Fresh Sausages and Ground Meats
February 2, 2018
sponsored by Kemin
Find out how to buy more time on the shelf, with valuable information about extending shelf life and increasing profitability in fresh sausage and ground meat products. The white paper examines consumer acceptability as it relates to meat selection, and the science of meat color. It explains how oxidation impacts meat quality and most importantly, illustrates how antioxidants come to the rescue with a wide range of options, including traditional and clean label versions that meet ‘front of label’ claims. Learn how to get an edge in a demanding, competitive marketplace with consumer-friendly shelf life solutions.
To download this white paper, please fill out the form to the right.