meat

Can berries and herbs be used to preserve meat naturally without the use of chemical additives?

Saturday, March 03, 2012 by: Jonathan Benson, staff writer
Tags: preservatives, meat, berries

eTrust Pro Certified

Most Viewed Articles
Popular on Facebook
Malaysia Airlines Flight 370 now clearly a government cover-up: All evidence contradicts official story
White House admits staging fake vaccination operation to gather DNA from the public
Irrefutable proof we are all being sprayed with poison: 571 tons of toxic lead 'chemtrailed' into America's skies every year
EXCLUSIVE: Natural News tests flu vaccine for heavy metals, finds 25,000 times higher mercury level than EPA limit for water
Russia taking McDonald's to court, threatens countrywide shutdown
Truvia sweetener a powerful pesticide; scientists shocked as fruit flies die in less than a week from eating GMO-derived erythritol
Why does the CDC own a patent on Ebola 'invention?'
Senator who attacked Doctor Oz over dietary supplements received over $146,000 in campaign contributions from Big Pharma mega-retailer and Monsanto
Global warming data FAKED by government to fit climate change fictions
HOAX confirmed: Michelle Obama 'GMOs for children' campaign a parody of modern agricultural politics
Oregon man serving prison sentence for collecting rainwater on his own property
U.S. treating meat with ammonia, bleach and antibiotics to kill the '24-hour sickness'
Ebola outbreak may already be uncontrollable; Monsanto invests in Ebola treatment drug company as pandemic spreads
Ben and Jerry's switches to non-GMO, Fair Trade ice cream ingredients
Diet soda, aspartame linked to premature deaths in women
Elliot Rodger, like nearly all young killers, was taking psychiatric drugs (Xanax)
Harvard research links fluoridated water to ADHD, mental disorders
Right to farm being stripped from Americans: Michigan to criminalize small family farms with chickens, goats, honey bees and more
Delicious
(NaturalNews) Those readers who eat meat probably already know that conventional meat preserving methods typically involve the use of sodium nitrite and other chemical additives linked to causing cancer and other serious health conditions. But new research out of Denmark could eliminate the need for such chemicals by replacing them with herbs, berries and other organic substances that have natural preserving properties.

Scientists from Aarhus University in Denmark have collaborated with the Danish Meat Research Institute (DMRI) to come up with new methods of preserving meat that do not involve synthetic chemicals. And one area of research where they have seen considerable promise thus far involves adding natural herbs and fruits with antibacterial and antiviral characteristics to meat.

For their initial research, Aarhus scientists made a list of 37 plant species believed to have antibacterial properties, which included rosemary, rhubarb, wild garlic, sea buckthorn, rose hip, and hops. After testing their effects on Listeria monocytogenes, Salmonella typhimurium, and Echerichia coli, the list was narrowed down to 15 successful candidates, which were eventually narrowed down to eight that are both effective and capable of being widely grown in Denmark.

In the end, aronia (chokeberry), sage, savory, sloe (blackthorn), lingonberry, wild garlic (ramsons), red currant, and horseradish all made the final list of herbs and berries with demonstrable preserving capabilities. Each of these can be added in various combinations and quantities to meat products for preserving purposes, and in most cases, will add pleasant and desirable flavors to meat.

The team is still in the process of testing these herbs and spices to see how they can best be added to meat, and at what amounts. And the Aarhus University MAPP Centre for Research on Customer Relations in the Food Sector also plans to evaluate the public's reaction to these new additives to see if they would even be popular on a wide scale.

Back in 2006, research published in the journal Food Microbiology found that both grape seed and pine bark extracts are also powerful, natural meat preservatives. In that study, researchers found that both grape seed and pine bark work better than synthetic preservatives at preventing the growth of harmful microbes and the development of oxidation on meat (http://www.foodnavigator.com).

Sources for this article include:

http://agrsci.au.dk

http://www.icrofs.org/Pages/Research/organicrdd_berrymeat.html

Join over four million monthly readers. Your privacy is protected. Unsubscribe at any time.
comments powered by Disqus
Take Action: Support NaturalNews.com by linking back to this article from your website

Permalink to this article:

Embed article link: (copy HTML code below):

Reprinting this article:
Non-commercial use OK, cite NaturalNews.com with clickable link.

Follow Natural News on Facebook, Twitter, Google Plus, and Pinterest

Colloidal Silver

Advertise with NaturalNews...

Support NaturalNews Sponsors:

Advertise with NaturalNews...

GET SHOW DETAILS
+ a FREE GIFT

Sign up for the FREE Natural News Email Newsletter

Receive breaking news on GMOs, vaccines, fluoride, radiation protection, natural cures, food safety alerts and interviews with the world's top experts on natural health and more.

Join over 7 million monthly readers of NaturalNews.com, the internet's No. 1 natural health news site. (Source: Alexa.com)

Your email address *

Please enter the code you see above*

No Thanks

Already have it and love it!

Natural News supports and helps fund these organizations:

* Required. Once you click submit, we will send you an email asking you to confirm your free registration. Your privacy is assured and your information is kept confidential. You may unsubscribe at anytime.