The use of antioxidants in meat preparation and meat products is highly debated. Regulations define the use of antioxidants mostly in terms of the age-old subdivision between meat preparations and meat products. Best practices are not well represented in regulations. Antioxidants for foodstuffs during processing or before packing protect colour, aroma and nutrient content. As regards food safety regulations, long-term efforts have been made in terms of food standards, food control systems, food legislation and regulatory approaches. These have, however, generated several questions on how to apply the law to diverse food businesses. To answer these questions, a thorough examination of the EU legislator’s choices for food additives and definitions is provided and discussed in relation to factors affecting microbial growth. The paper highlights the regulatory aspects along with the correct application and interpretation of the norms

中文翻译：

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欧盟关于在肉制品和肉制品中使用抗氧化剂的法规是否仍在前沿？

抗氧化剂在肉制品和肉制品中的使用受到了广泛的争议。法规主要根据肉制品和肉制品之间的古老细分来定义抗氧化剂的使用。最佳实践未在法规中充分体现。食品在加工过程中或包装前的抗氧化剂可保护颜色，香气和营养成分。关于食品安全法规，在食品标准，食品控制系统，食品立法和法规方法方面已经做出了长期努力。但是，这些问题引发了关于如何将法律应用于各种食品企业的几个问题。为了回答这些问题，对影响食物微生物生长的因素的欧盟立法者对食品添加剂和定义的选择进行了彻底的审查和讨论。