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Researchers from the School of Agricultural Engineering and Plant Biotechnology Institute (VBI) of the Polytechnic University of Cartagena (UPCT) has gotten better honey conservation minced beef.
Researchers have found properties that allow use honey as an antioxidant and natural antimicrobial.
The study was jointly developed by the research groups Conservation Food Safety and Department of Food Engineering and Agricultural Equipment UPCT and Food Quality of the Madrid Institute for Research and Rural Development, Agriculture and Food (IMIDRA ) through the Doctoral Thesis "Evaluation of the use of honey in preserving traditional ground beef", performed by Maria Dolores Red and directed by professor Paula M. UPCT
Periago and IMIDRA researcher Cristina de Lorenzo.
The results of the thesis have application in food prepared for consumption, eg lasagne or hamburgers precooked or prepared for people who need additional energy inputs, such as higher or athletes.
Researchers have used different types of natural honey, have mixed with meat and preserved in different conditions: aerobic (with air), vacuum and modified atmosphere.
In analyzing this mixture have found natural antioxidant and antimicrobial properties that prolong the condition of the ground beef.
The co-director of the thesis, Paula M.
Periago, explained that the ground beef is a highly perishable product.
This system extends the condition of the product, with consequent advantages for marketing.
The directors of the thesis highlight the importance of this work for consumers, who will have access to high value nutritional and healthy as meat preparations with natural honey added.
Source: UPCT
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