Preserve your meat with leafy greens

By 8. August 2012Blog, Health, Nutrition

In a world where people want less artificial preservatives in their food finding natural alternatives is of health and financial interest. Researchers from the Republic of Korea tested a number of leafy green vegetables commonly eaten in Asian cuisine for antioxidant activity and antimicrobial properties.

They found that extracts of Chamnamul and Fatsia, wild salad leaves and an Asian shrub, had particularly good antioxidant and antimicrobial activity when tested on raw meat patties stored at 4°C for 12 days.

The research is published ahead of print in the January 2013 edition of the journal Food Control.