Which is better, phytic acid or citric acid?

Citric acid is good. Phytic acid is a natural antioxidant, which has good antioxidant and color protection effects. It can effectively inhibit the oxidation of fat and fat-soluble pigments in meat products, prolong the shelf life of meat products and maintain the color and taste of meat products. Citric acid is a very acidic organic acid, which can reduce the pH value of meat products, thus inhibiting the growth and reproduction of bacteria and improving the safety of meat products. At the same time, citric acid can also combine with iron ions in meat to form a stable ferric citrate complex, which makes meat products appear red or pink. From the health point of view, citric acid is better than phytic acid.