Download – Journal of Meat Science Study

Journal of Meat Science. Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Results of this study indicated that FP (fresh plum juice concentrate) or DP (dried plum powder) could be incorporated into a brine-injected cooked roast beef product at a level of 2.5% without detrimental effects and with the potential benefit of reducing lipid oxidation and WOF (warmed-over flavor).