Dried Plum Rubs, Marinades and Sauces Achieve Deeper Flavor, Added Moisture, Extended Shelf Life…Naturally
Dried plum purees, juice concentrates and particularly powders are an effective addition to marinades, sauces and rubs for a noticeable improvement in flavor, moisture and shelf life.
Dried Plums Naturally Raise the Value of Underutilized Meats
21st March, 2008
For most meat processing methods there is a dried plum product suited for adding value.
Antioxidant Properties of Dried Plum Ingredients
Journal of Food Science. Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage
Vol. 73, Nr. 5, 2008 H63-H 71A significant observation in this Texas A&M University study was that dried plums used at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation precooked (PR) or precooked frozen (PF) pork sausage. Dried plums used at 6% was even more effective than BHA/BHT for retarding oxidative rancidity in PF pork sausage patties. All treatments increased moisture and decreased fat content of raw pork sausages, while the addition of 6% dried plums reduced cook yields.
Journal of Meat Science. Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation
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).
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.
International Review of Food Science & Technology 2009, ‘Natural’ Suppression of the Growth of Foodborne Pathogens in Meat Products
Results of this study conducted at Kansas State University indicated the killing and suppression effects of various forms and concentrations of Dried Plum products on five important foodborne pathogenic bacteria in liquid and solid food systems, thus providing food safety benefits to these products besides their normal food values to the consumers.
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.