In addition to suppressing pathogens, the extract can enhance the moistness of meat and increase yields. Adding a prune mixture would be most applicable to school lunch programs, where meat products are prepared at central locations and rewarmed at satellite kitchens.
Scientists hope to expand the research to cover poultry products such as chicken and turkey.
Contact: Daniel Fung, Kansas State University, Department of Animal Science and Industry, 225 Call Hall, Manhattan KS 66506. Phone: 785-532-1208. Fax: 785-532-5681. Email: firstname.lastname@example.org.
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|Title Annotation:||In brief|
|Publication:||Microbial Update International|
|Date:||Feb 1, 2007|
|Next Article:||Antimicrobial coatings inhibit S. enterica, E. coli O157:H7 on roasted turkey.|