ASCORBIC ACID

Vitamin C in meat industry
Antioxidants should demonstrate good solubility in fat or fatty materials, must be non-toxic and also must not change or alter the taste of the meat product itself.
Antioxidants in meat products have the primary task of deactivating or neutralizing free radicals to slow-down the development of rancidity. These mentioned specifications are the primary function of Ascorbic Acid as an antioxidant.
Ascorbic Acid also prevents the microbial growth, so it can be used as preservative.