Lipid and color oxidation are the main non-microbial causes of quality loss in ready-to-cook pork products, such as burgers or dry fermented sausages. Hence the use of synthetic antioxidants is common practice in the food industry. Instead, our partner SSICA applied the phenolic extracts derived from coffee green beans by subcritical water extraction – a process developed by Celabor.
Read more about it in a recent scientific publication.
