Phenols recovered from Olive Mill Wastewater as Additives in Meat Products

ConclusionThe implementation of olive phenols as additives in the meat sector has great potentiality due to the fact that they can provide multidimensional improvement of stored meat products, namely colour retaining, retardation of microbial growth, retardation of fats deterioration and ultimately extended shelf-life.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research