Evaluation of Dried Plum Powder in Meat Products Destined For Convenience And Foodservice Outlets

This Texas A&M University study sponsored by The California California Prune Board concluded: The addition of dried plum powder into turkey breakfast sausage has a preventative effect on lipid oxidation (warmed-over flavor) in raw and cooked forms. Dried Plum powder when combined with rosemary extract had a more synergistic effect on preventing lipid oxidation during frozen storage than dried plum powder alone. The addition of 3% dried plum powder alone and combined with 0.05% rosemary extract for use as an alternative natural antioxidant suppressed the effects of lipid oxidation in turkey breakfast sausage while maintaining acceptable sensory attributes over long-term frozen storage when compared with rosemary extract and control links.