Sumac increases poultry shelf life, reduce pathogens

by 5m Editor
9 August 2006, at 12:00am

TURKEY - A water-soluble sumac berry extract has been found to increase shelf life and decrease bacteria contamination of chicken wings. The discovery could be a major boost for the poultry manufacturers looking for new ways to preserve and protect their products with natural ingredients. Researchers at the University of Kafkas in Turkey found that the average shelf life of chicken wings increased by seven days and the sumac extract reduced psycotrophic, coliform, and Enterobacteriaceae bacteria counts. Sumac berries are rich with tannins, a chemical substance found in plants that is known to have natural antimicrobials and antioxidant characteristics. Source: Food Production Daily

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