Australian bushfood could extend shelf life of meat

Traditionally, chemical preservatives like sodium metabisulphite (SMP), sodium nitrate and nitrate have been used to prevent the growth of bacteria or rancidity in meat products. Now an Australian native bushfood is showing some promise as a natural alternative for preserving meat, according to University of Queensland research.

Queensland Alliance for Agriculture and Food Innovation PhD scholar Michel Beya (pictured above) said the Kakadu plum’s high antioxidant and antimicrobial properties make it suitable for a plant-based preservative to extend the shelf life of meat.

“The extraordinarily high vitamin C content of the fruit, which is one of nature’s most potent antioxidants, offers powerful preservation qualities,” Beya said.

“It works by inhibiting the growth of bacteria and prevents the oxidation of meat products.”

Beya, who worked with the Centre for Uniquely Australian Foods on the project, said consumers are increasingly concerned about how meat is preserved because of health, environmental and ethical considerations so Kakadu plum is now being explored as a chemical-free alternative.

The researchers created a Kakadu plum powder (KPP) which was tested on refrigerated raw beef patties under modified atmosphere packaging. The research compared beef treated with KPP to beef treated with SMB and a control group with no additive.

Lipid oxidation, microbial growth rate, pH, instrumental colour and surface myoglobin were studied. Total phenolic compounds (TPC) and vitamin C of the KPP were also measured.

“Our results show beef patties preserved with Kakadu plum had a significant reduction in rancidity rates as well as inhibiting microbial growth more effectively than samples without preservatives,” he said.

“What’s more, including Kakadu plum in the recipe does not affect the taste of the meat.”

Kakadu plum has been consumed for its nutritional and therapeutic value by Indigenous Australians for thousands of years. Beya said his research showed preservation was another avenue for using Kakadu plum in Indigenous enterprise while allowing for inter-generation transferral of knowledge and customs.

The detailed research findings have been published in Meat Science.