Preserving Meat Quality: The Role of Acerola in Extending Freshness
One of the biggest challenges for the meat industry is keeping its products on display on the shelves, since these foods undergo oxidative action as soon as they come into contact with air.
Study of the Application of Natural and Synthetic Antioxidants in Meat Products
Acerola (Malpighia glabra L., or Malpighia emarginata DC.) is a tree whose fruit is called Barbados or Antillean cherry due to its similarity to the fruit. Little tree (or shrub) with persistent foliage from the Malpighiaceae family, the acerola grows spontaneously in the tropical regions of South America, particularly in Peru and the Amazon forests of Brazil and from Venezuela.