Abstract: The invention relates to the use of milk mineral and/or phosphate compositions to reduce oxidation of raw meat, poultry and fish products, including enhancing color characteristics and slowing the rate of oxidation. Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation. As a result, such uncooked products are known to have relatively short shelf lives. In one aspect of the present invention, compositions and methods for extending the shelf life of uncooked food products are provided. Preferably, the compositions include calcium, such as milk mineral compositions, and/or phosphate compounds. In one aspect, the compositions are used with packaged raw fleshy meats to limit oxidation which may result in oxidation and discoloration of the raw meats. In one embodiment of the invention, compositions and methods are provided to enhance color characteristics of fleshy meat products to produce aesthetically pleasing products to the consumer.