[Home | About Plevas | Facts | Feedback | Health | Location | Ordering | Recipes ] Cherries' effect on meat spoilage – extending the shelf life of ground beef for added safety and reduced risk of cancerResearch conducted by Michigan State University has proven that red tart cherries, which contain over 17 antioxidants, increase the shelf life of a meat product when they are combined. Cherries in the meat slow down the oxidation deterioration of meat lipids.Michigan State University researchers discovered that cherries delayed the product from going rancid compared to regular ground beef with no cherries added. They also found that the natural antioxidants of cherries reduce the formation of suspected cancer-causing compounds known as HAAs - Heterocclic Aromatic Amines. Because these HAAs are formed naturally during the cooking process, there is no need to add chemical preservation. Studies also found that ground beef patties containing 15 percent fat and 11.5 percent tart cherry tissue had an overall HAA reduction range from 69 percent to 78.5 percent. The reduction is clearly due to cherry components functioning as inhibitors of the reactions leading to HAA formation. HAAs or (heterocyclic aromatic amines) are suspected cancer-causing compounds that are created when meat is cooked. And, as Alden Booren, a meat specialist at Michigan State University, points out Plevalean burger tested by MSU labs “mimicked a high-fat product.” What does all this mean to the consumer? It means that there is a tastier, leaner, juicier, safer burger product on the market. It’s one the whole family can enjoy! In fact, the U.S. Department of Agriculture thought the product was so good, they recommended it as part of their National School Lunch Program. Currently, Plevalean burgers are on the school lunch menus in 18 states.
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