ANSWER

α-Tocopherol can be used as an antioxidant in meat products as it helps to decrease lipid oxidation and color changes. The incorporation of α-tocopherol helps to maintain stability and increases the shelf life of meat products (Ozer & Saricoban, 2010; Food Regulations 1985).

References

Ministry of Health Malaysia. (2017). Food Regulations 1985.

Ozer, O. & Saricoban, C. (2010). The Effects of Butylated Hydroxyanisole, Ascorbic Acid, and α-Tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty during Freeze Storage. Czech Journal of Food Sciences, 28(2), 150–160. https://doi.org/10.17221/160/2009-cjfs