Dried plums used as preservative
Researchers at Texas A&M are studying plums as a meat preservative:
“To help satisfy consumer demand for more natural food products, researchers at Texas A&M University are investigating dried plums as a meat preservative.
“We found that dried plums, when pureed, actually have a very good antioxidant capacity,” said Dr. Jimmy Keeton, professor of animal science and leader of the research at Texas A&M.
“We’ve been experimenting with dried plums and plum juice in different types of products such as pre-cooked pork sausages, roast beef and ham to see which of those products will respond most effectively as antioxidants,” he said. “We found that pre-cooked and uncured products like sausages and roast beef actually respond the best.”
Antioxidants retard oxidation of fatty acids that make up fat, he said.
“If these are unsaturated fatty acids, they can oxidize more and produce off-flavors and cause shelf life problems,” he said. “
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