NATURAL OXIDATION
CONTROL IN PROCESSED MEAT
ROSEMARY ANTIOXIDANTS FOR PROCESSED MEAT APPLICATIONS
Natural, clean-label rosemary extracts deliver powerful lipid-oxidation control while supporting consumer friendly ingredient lists. Rich in carnosic acid and carnosol, these plant-derived antioxidants protect flavor, color, and freshness in seasoned and cooked applications such as sausages or pepperoni without traditional additives.
CLEAN-LABEL BENEFITS
Natural oxidation control
Plant phenolics primary and secondary oxidation.
Flavor protection
Reduces rancidity and warmed-over flavor (WOF).
Label-friendly positioning
Supports consumer-preferred ingredient decks.
Color stability
Protects myoglobin from oxidative fading.
PERFORM WITHOUT COMPROMISE
• Oil-soluble extracts ideal for sausage systems to processed meats.
• Powdered extracts blend seamlessly with dry seasoning.
• Deodorized options minimal herbal aroma impact.
• Concentrated formulations to deliver greater value in use
RECOMMENDED FORMATS
• Natural rosemary extracts deliver strong, clean-label antioxidant performance.
• Seamless integration into processed meat manufacturing.
• Demonstrated oxidation
control over time.
KEY TAKEAWAYS
MEAT PROCESSING FLOW WITH ANTIOXIDANTS
OXIDATION CONTROL PERFORMANCE
Products like pepperoni are prone to color changes over time. Antioxidants like acerola, rosemary, green tea extracts can help delay these color changes better than their traditional equivalents.