Antioxidants to restore chicken’s qualities
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.
