Working Paper Review Version 1 This version is not peer-reviewed

EU Regulation on the Use of Antioxidants in Meat Preparation and in Meat Products

Version 1 : Received: 24 March 2019 / Approved: 25 March 2019 / Online: 25 March 2019 (15:43:54 CET)

How to cite: Cenci-Goga, B.; Grispoldi, L.; Karama, M.; Sechi, P. EU Regulation on the Use of Antioxidants in Meat Preparation and in Meat Products. Preprints 2019, 2019030230 Cenci-Goga, B.; Grispoldi, L.; Karama, M.; Sechi, P. EU Regulation on the Use of Antioxidants in Meat Preparation and in Meat Products. Preprints 2019, 2019030230

Abstract

Antioxidants for foodstuffs during processing or before packing protects colour, aroma and nutrient content. As regards food safety regulations, long-term efforts have been made in terms of food standards, food control systems, food legislation and regulatory approaches. These have, however, generated several questions on how to apply the law to the diverse food businesses. To answer these questions, a thorough examination of the EU legislator’s choices for food preservation and definitions are provided and discussed with factors affecting microbial growth.

Subject Areas

ascorbic acid; meat preparation; meat products, meat spoilage

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