Plant extracts beat synthetics as meat preservatives

Grape seed and pine bark extracts as additives in cooked meats performed better than the synthetic preservatives in oxidation and microbial effects, results that could be readily acceptable to consumers seeking ready-to-eat meat products with natural preservatives.

The new study, published in the Elsevier journal Food Microbiology (Vol. 24, pp. 7-14), gives a boost to the natural sector by reporting that grape seed extract (ActiVin) and pine bark extract (Pycnogenol) performed better that BHA and BHT in retarding the microbial contamination by E. coli, Listeria, and Salmonella of freshly ground beef.

The same extracts also performed better at reducing oxidation of the beef than the synthetic alternatives after nine days. Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture.

Steve - hey, FDA, this sure beats treating our meat with viruses (see last week's blog entry)!