Ways to reduce the oxidative activity of raw meat after a treatment by pulsed discharge technology

Abstract

In this work, we were studying influence of the electro-hydraulic effect on the oxidative activity of raw meat, and possibility to reduce formation free radicals by use antioxidant supplements into the processing treatment. There was calculating oxidant activity of experimental and control samples of raw meat, which treated by pulsed discharge technology, before and after input anti-oxidant supplements, contains flavonoids. The calculation results confirmed to use antioxidant additives as growth inhibitor of free radicals in the raw meat