Which compound is a common preservative in frozen meals?

Both BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are common preservatives used in food products, including frozen meals, to prevent oxidative rancidity and extend shelf life. These compounds help maintain flavor and appearance by inhibiting the oxidation of fats and oils.

BHA and BHT are both synthetic antioxidants that serve similar functions in food preservation. Their presence in frozen meals is particularly important as these products are often stored for extended periods, and preserving their quality is crucial for consumer satisfaction.

TVP (textured vegetable protein), on the other hand, is not a preservative but rather a meat substitute made from soy protein that is often used in vegetarian or plant-based dishes. It does not share the preserving qualities that BHA and BHT provide.

Thus, the correct answer acknowledges that the use of both BHA and BHT is common in the preservation of frozen meals.