MANHATTAN, Kan. – Can a simple antioxidant bring more sizzle to American’s love affair with bacon?
Kansas State University researchers think so, and they’re setting off on a project to figure it all out.
Meat scientists have known for a long time that meat develops an off flavor the longer it sits, even if you have it refrigerated. Kansas State University meat scientist Terry Houser said the fat in meat deteriorates over time, a process called oxidation because it is caused by the interaction of oxygen with the meat product.
“We know that bacon has a problem with oxidation over time,” Houser said. “So what we’re trying to do is look at classes of antioxidants that we can use to stabilize that fat.”
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