Adding value gives brands longer shelf life

Oxidative stability determines not only performance and liveability of chickens, but also their meat quality post-slaughter. It improves shelf life and can be achieved by providing a combination of bioavailable antioxidants to optimise antioxidant capacity during the production phase. By Dr Alison Leary, Alltech technical manager – Asia Pacific   The variability of customer perception makes it very difficult to define meat quality. In some cases customers may purchase based on colour/appe