Study Finds Dried Plums Preserve Beef

September 24, 2008: 04:32 PM EST

A study in the December 2008 issue of Meat Science found that dried plums are an effective way to preserve ready-to-eat boneless meat roasts. The study by researchers at the University of Oriente in Venezuela and Texas A&M University also found that the dried plums had little effect on the taste, color and appearance of the meat. Interest is growing in plant-derived food additives as replacements for synthetic antioxidants like butylhydroxyanisole (BHA) and butyl-hydroxytoluene (BHT) to slow down the oxidative deterioration of food. Frost and Sullivan says the synthetic antioxidant market is in decline, while natural antioxidants, such as herb extracts (particularly rosemary), tocopherols (vitamin E) and ascorbates (vitamin C) are growing, pushed by easier consumer acceptance and legal requirements for market access. The research was funded by the California Dried Plum Board and Texas AgriLife Research.

M. T. Nuñez de Gonzaleza et al, "Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation ", Meat Science, September 24, 2008, © Elsevier Ltd

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Study Finds Dried Plums Preserve Beef

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