Technical / White Paper
Protect and enhance your meat quality with vitamin E
Meat quality deterioration can occur due to a number of factors, including genetics, improper practices in handling, storage and cooking. However, lipid oxidation is probably the most substantive factor impacting key parameters such as color, flavor and texture.
Vitamin E can play an important role in reducing meat deterioration by minimising the effects of this oxidation. DSM’s latest whitepaper reveals the unique antioxidant role of vitamin E and how this supports meat stability, with a review of key studies looking at the vitamin’s mode of action, supplementation requirements and efficacy.
