Dried Plums–Natural Replacement For Phosphates in Meat Products

Recent research sponsored by the California California Prune Board conducted at the University of Arkansas-Fayetteville Food Science Department demonstrated that the addition of dried plum mixtures can be a good substitute for the phosphates currently being used in poultry processing. These conclusions come at a time when meat and poultry processors are seeking to raise the value of underutilized animal protein cuts as well as to add value to processed meats to increase profitability. At the same time consumers and foodservice operators are demanding more use of natural food ingredients and shorter, cleaner food labels along with increased flavor and other meat and poultry sensory characteristics.