The main worry is oxidation of meat lipids, especially triglycerides and phospholipids in unsaturated fatty acids, cholesterol and omega 3 fatty acids.
The production of peroxides, free-radicals and secondary products from oxidation has implications in as far as the taste and colour are concerned, as well as loss of protein functionality.
Also, alteration of meat produce can be caused by micro-organisms developing due to a loss of food texture, colour and safety. In this regard, the food industry needs natural solutions to prevent the growth of bacteria, viruses or parasites so as the safety of meat produce is guaranteed.
3A has solutions to prevent oxidation and rancidity using natural or synthetic antioxidants, as well as preservatives with anti-microbial effect in order to protect food from pathogens such as Salmonella, E-coli, Clostridium, Listeria ...