Restructuring technology can be effectively utilized for efficient incorporation of ingredients that can potentially enhance storage stability of convenience meat products. Thus, quality loss may be prevented or minimized by a range of techniques, including the use of additives, in particular to interfere with oxidative chemical reactions and to prevent or delay microbial growth. Synthetic chemicals have been popularly applied as antioxidants and antimicrobials. Due to their lower cost and higher antioxidant activities at very low levels, most meat processors use BHA and BHT to extend...