Ascorbic acid in meat products
Vitamin C is used in meat products as an antioxidant and preservative.
Antioxidants used in meat products must have the following properties:
• Fat soluble
Food consumption (Food Grade)
• Does not affect the taste of the product
The main function of antioxidants in meat products is to deactivate free radicals in order to prevent spoilage. Considering that ascorbic acid (vitamin C) has all the above characteristics, it is used as an excellent antioxidant in meat products. It is necessary to explain that the higher the purity of ascorbic acid, the higher the activity of this substance.
Ascorbic acid also plays a role in preventing the growth of bacteria, so it is also used as a preservative in food products.