Historically, meat and poultry processors in the U.S. have relied on the use of synthetic antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, and propyl gallate, as well as tocopherols to prevent lipid and protein oxidation. There is a trend towards utilizing natural antioxidants as replacements for synthetic ones. Some processors are already using multi-functional ingredients, such as rosemary and oregano, approved for use as spices and natural flavors to curb oxidation. Yet, there are still other ingredients that have not been applied in this fashion. Spices and natural flavors can often be incorporated in products that have defined statements of identity or composition. Further, these ingredients allow the processor to transition to a clean label without compromising the shelf life and quality of the products. Spices and natural flavors may have higher minimum effective concentrations than their synthetic counterparts, but they will offer increased consumer acceptability, decreased potential health risks, and can often achieve the same degree of oxidation prevention.

从历史上看，美国的肉类和家禽加工商一直使用合成抗氧化剂，例如丁基化羟基茴香醚，丁基化羟基甲苯，叔丁基-丁基氢醌，没食子酸丙酯以及生育酚，可防止脂质和蛋白质氧化。利用天然抗氧化剂代替合成抗氧化剂的趋势正在发展。一些加工商已经在使用多功能成分，例如迷迭香和牛至，它们被批准用作香料和天然香料以抑制氧化。但是，还有其他成分尚未以这种方式使用。香料和天然香料通常可以掺入具有明确标识或成分说明的产品中。此外，这些成分使加工商可以过渡到干净的标签，而不会影响产品的保质期和质量。香料和天然香料的最低有效浓度可能比合成香料高，