Consumers and production parameters are driving the need for a higher quality final product. A longer shelf life is very important to ensure access and permanence in a competitive and demanding market. Sustainability, profit and business opportunities will depend on product quality. Antibiotic programs are not allowed in the majority of the finishing pigs markets and withdrawal periods are regulated even in the more relaxed markets. This can result in contamination of meat during the final phase and at the processing plant, resulting in the potential for consumers to get ill from contaminated products. A high concentration of free radicals will oxidize muscular cells diminishing the quality, color, flavor and juiciness of pork. Oxidized products will result in lower prices and therefore limited profit.