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Tahitian Fruit Pulp Prevents Meat Discoloration, Extends Shelf-Life

November 19, 2010: 09:47 AM EST

Though the USDA and America’s meat producers have tried to educate the public about discoloration – it’s not necessarily a sign of spoilage – consumers are still wary of fading or darkening meat and poultry. That costs retailers millions of dollars every year. But now those losses could be trimmed significantly if a new ingredient discovered by U.S. scientists is put into use. The pulp of a Tahitian fruit called noni, when mixed into ground beef, prevents rapid discoloration and extends shelf-life. The antioxidant pulp inhibits oxidation of the red beef pigment oxymyoglobin that occurs on exposure to air and grocery store lights. The pigment is turned into metmyoglobin, which gives meat a brownish-red or gray color. Experiments showed that noni pulp stabilized meat color for as long as four days.

Claire Mitchell, "Tahitian Fruit Could Extend Meat Shelf Life", Food Safety News, November 19, 2010, © Marler Clark LLP
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