Berrymeat

An organic meat preservation technique

Valerie Weets

Preservation Technique Use berries and

herbs shown to have natural preservatives to preserve processed meat products

Lowers use of chemicals and salts

Danish Study

21 participants were interviewed

Focus groups were formed

Participants were asked questions to determine acceptability of the technique

Determined this technique was acceptable

Types of Additives

Berries: Lingonberry Sloe berry Red currant Black chokeberry

Herbs: Sage Garlic Horseradish Summer savory

Does it Work?

According to the International Centre for Research in Organic Food Systems:

Positive antimicrobial affect against E. coli, Salmonella, and Listeria…

But in processed meat products, the high fat content negates the effect

Sources:

Haugaard, Pernile; et al. Consumer attitudes toward new technique for preserving organic meat using herbs and berries. Jan. 2014. Meat Science 96:1 n. 126-135. Retrieved on 25 Feb. 2014. http://www.sciencedirect.com/science/article/pii/S0309174013002878

New market perspectives using herbs and berries in organic meat production (BERRYMEAT). Updated Jan 2014. International Centre for Research in Organic Food Systems. Retrieved on 2 March 2014. http://www.icrofs.org/Pages/Research/organicrdd_berrymeat.html