Natural carotenoids like zeaxanthin may extend the shelf-life of refrigerated sausages and allow formulators to remove artificial preservatives to tap consumer trends, says a new study. Sausages ...
In addition, sodium erythorbate will help enhance the color of cured meat, often giving it that satisfyingly even red hue we often associate with bacon, smoked sausage, and the like. Still, as with ...
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