| abstract |
The invention provides a formulation for protecting meat against oxidation comprising a rosemary extract, an emulsifier and a salt. In some embodiments of the invention, the formulation is free from vegetable or animal oil or fat. The invention also provides a method for inhibiting oxidation of an oxidizable lipid material in food, comprising the step of contacting the lipid material with a formulation comprising a rosemary extract, an emulsifier and a salt. In addition, there is provided a method for inhibiting rancidity in meat, comprising the step of contacting the meat with a formulation comprising a rosemary extract, an emulsifier and a salt. |