TeRRIVA
Boost shelf life. Preserve color. Lock in fresh flavor.
Terriva™ natural antioxidants slow down lipid and protein oxidation, which are the main causes of flavor loss, discoloration, and nutrient degradation in meats.
In raw meats, they help maintain bright red color, fresh aroma, and extend shelf life by stabilizing myoglobin and preventing rancidity. In cooked meats, antioxidants limit the formation of off-flavors, warmed-over flavor, and harmful compounds produced during heating.
By reducing oxidative stress, natural antioxidants preserve sensory quality, nutritional value, and ensure safety, making them valuable clean-label alternatives to synthetic antioxidants in meat processing.
Applications
Fresh & Cooked Meat
Terriva™ protects beef, chicken, and pork from oxidation during storage. In trials, burgers containing Terriva™ stored at +4°C for up to 10 days stayed below the rancidity threshold of 1 mg MDA/kg.
Maintains texture, color, and cooked yield
Slows oxidation even after cooking and refrigeration
Ground Meat & Patties
Grilled chicken and beef patties treated with Terriva™ showed significantly lower oxidation levels compared to rosemary extract or ascorbic acid.
Frying Oils
When added to high-oleic sunflower oil, Terriva™:
Delays the onset of oxidation, even after multiple frying cycles
Produces fewer peroxides than Rosemary extract
Protects oils for up to 6 months in both fresh and fried conditions
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Quality and Transparency: At Third Wave Bioactives, we understand that in order to meet the ever-rising standards of the food industry, providing high-quality ingredients manufactured in state-of-the-art facilities is a non-negotiable requirement. To ensure that the industry’s standards are met, third-party audits are utilized to confirm raw material and manufacturing compliance. Our hope is that this industry-leading transparency will help our customers to better-understand our manufacturing footprint, leaving them confident about choosing Third Wave for use in their trusted brands.