Antioxidants to restore chicken’s qualities

01-09-2005 | | |

Injecting antioxidants into chicken can have many beneficial effects. They prevent oxidation, which occurs during processing, can prolong shelf-life and improve taste.

This article can also be found at PPM, volume 1, no. 3


Join 31,000+ subscribers

Subscribe to our newsletter to stay updated about all the need-to-know content in the poultry sector, three times a week.
More about