Abstract:
The use of antioxidants in meat preparation and meat products is highly debated. Regulations define the use of antioxidants mostly in terms of the age-old subdivision between meat preparations and meat products. Best practices are not well represented in regulations. Antioxidants for foodstuffs during processing or before packing protect colour, aroma and nutrient content. As regards food safety regulations, long-term efforts have been made in terms of food standards, food control systems, food legislation and regulatory approaches. These have, however, generated several questions on how to apply the law to diverse food businesses. To answer these questions, a thorough examination of the EU legislator’s choices for food additives and definitions is provided and discussed in relation to factors affecting microbial growth. The paper highlights the regulatory aspects along with the correct application and interpretation of the norms.
