Antioxidants

They are used by Meat Processors to prevent fat rancidity, color loss, and nutrient degradation, extending shelf life by inhibiting oxidation.
Available Antioxidants:
Butylated Hydroxyanisole (BHA) & Butylated Hydroxytoluene (BHT): Common synthetic choices that prevent rancidity in fats, sausages, and dried meats.
Propyl Gallate: Often used with BHA/BHT, especially in fats and sausages, to fight rancidity.
Ascorbic Acid (Vitamin C): Helps protect nutrients and prevent oxidation.