Dried Plums Act as Antioxidant in Some Meats
VOICE OVER
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CONSUMERS ARE DEMANDING MORE NATURAL FOOD PRODUCTS. TO SATISFY THIS CONSUMER TREND, RESEARCHERS AT TEXAS A&M UNIVERSITY ARE INVESTIGATING WHETHER DRIED PLUMS CAN BE SUBSTITUTED FOR SYTHETIC PRESERVATIVES ALREADY IN MEAT.
SOUND BITE – Dr. Jimmy Keeton, department of animal science, Texas A&M University.
“We found that dried plums when it’s pureed actually has a very good antioxidant capacity.”
VOICE OVER
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THE PLUMS ARE PUREED SO THEY CAN BE ADDED TO MEAT IN SMALL AMOUNTS. THIS INJECTION OF PUREE PREVENTS OFF-FLAVORS AND INCREASES SHELF LIFE, HENCE A NATURAL PRESERVATIVE.
SOUND BITE – Keeton.
“It will actually enhance the flavor in some products. For instance, frankfurters that have been manufactured with dried plums, the flavor has actually been enhanced and we’ve had consumers tell us they actually prefer that flavor with dried plum ingredient.”
VOICE OVER
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THE RESEARCHERS HAVE ALREADY SUCCESSFULLY ADDED THIS TO PRE-COOKED SAUSAGE PATTIES, HAMS AND FRANKFURTERS.
REPORTING FOR THE TEXAS AGRICULTURAL EXPERIMENT STATION, I’M EDITH CHENAULT.
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