Lipid oxidation is a major problem in the storage of fatty foods because it can affect taste, colour and smell. Deterioration can also destroy nutrients and even generate toxic compounds after a time.
EU legislation on chemicals used in food processing has increased interest in natural food additives as replacements to synthetic antioxidants like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) to slow down the oxidative deterioration of food.
Processed meat and poultry are especially susceptible to oxidation due to extreme processing conditions and contact with large surface areas.
Israeli firm Rad Natural Technologies' Aqua Liquid OriganoxT is an all-natural extract derived from edible labiatae species such as oregano and lemon balm is a natural solution to prevent lipid oxidation which extends shelf life, claims the manufacturer.
OriganoxT can be used for both processed and packaged fresh meats and is specifically designed to counter the effects from brine injections, tumbling or spraying, the company claims.
The extract avoids problems suffered using competing oil-based extracts such as injection needle blockages and sticking to processing surfaces, claims Rad.
Unpleasant flavours in pre-cooked and meat analogs, such as hamburger and breaded nuggets, accumulate during storage and cooking. When frozen or chilled meat is reheated "warm-over flavours" develop which also affect odour.
Processors try to disguise these effects by added flavoring, claims Rad. This solution alters the taste of the final product often does not mask the WOF entirely.
Rina Reznik, chief executive officer of Rad said that extract completely eliminates WOF.
"It absorbs free radicals generated during cooking and prevents the formation of rancid flavors, she said. OriganoxT has shown excellent results against rancid WOF in ready meals."
Rad is a research-oriented company that focuses solutions for natural antioxidation management and improving of food quality and health enhancement.