Although FVEs have a high polyphenol content and antioxidant activities, they are not effective oxidation inhibitors for long-term storage of meat products. Therefore, additional measures or compounds should be considered when FVE is the only antioxidant in meat products.
No takes yet. Share an insight, caveat, or question.
Agregán et al. (2019) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: