Grape-seed extract is an effective means of preserving meat quality in pre-cooked, frozen and refrigerated ready-to-eat meals, according to a new University of Illinois study published in the Journal of Food Science.

The study concluded that grape-seed extract is a viable natural alternative to synthetic ingredients such as butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT), which have long been used by the food industry to preserve quality in pre-cooked meats.

Susan Brewer, professor of food science at the University of Illinois, said the extract, which is a byproduct of fermentation, might be an even more effective antioxidant.

The study compared the natural antioxidants oregano, rosemary and grape-seed extract to synthetic antioxidants, evaluating their effectiveness in cooked, reheated beef and pork at different concentrations, for different lengths of time and at different temperatures. The meat was then evaluated for oxidative markers and sensory attributes by a 10-member panel.

"The higher concentration of grape-seed extract yielded better results than we see with synthetics, which is certainly not what you'd expect," Brewer said in a press release. "Synthetics, after all, have been engineered to maximize effectiveness, but sometimes Mother Nature comes up with a better product."

The grape-seed extract was provided by Kikkoman, which also financed the study.

By Tom Johnston on 11/30/2007 for Meatingplace.com