In order to prevent lipid oxidation, retard the development of off-flavors, and enhance the color stability of meat, antioxidants are added to fresh and processed meat. In addition, they preserve the product’s qualities during storage and extend its shelf life. In the food industry, antioxidants can be classified as natural or synthetic. As synthetic antioxidants have been shown to have toxicological and carcinogenic effects, the food industry is now choosing natural products over synthetic alternatives. The Tetco company provides anti-oxidants of the highest quality derived from natural sources.