October 13, 2000

LIVE from AMI Convention II: New Ingredient Option May Be 'Plum' for Processors

by Joshua Lipsky

LAS VEGAS, Nev. -- Kicking off the 2000 American Meat Institute Innovative Showcase and annual convention was a presentation hosted by the California Prune Board spotlighting the benefits of dried plums in processed meats, hamburgers and hotdogs.

“We know that this [dried prunes] isn’t for everybody,” said Jim Deegan of the California Prune Board. “However, there are tremendous opportunities in meat and poultry for the use of dried prunes. Specifically in pre-cooked and processed meat and poultry products, reduced fat and extra lean protein products and in the foodservice industry.

”Jimmy Keeton, a professor from Texas A&M University stated the benefits for using dried plums in processed meats include:

* Cost reduction; * Texture enhancer; * Antioxidant Properties; * Flavor;* Increase yields; * Moisture retention; * Juiciness; * Antimicrobial properties;

Cost was the main reason for dried prunes as an ingredient in processed meats, according to Keeton.

“What is the most expensive product in processed meats,” Keeton asked. “Meat of course. And when you are able to use a product, such as dried prunes which is able to replace some of the meat, you are saving money and that is extremely important.

”Another major benefit of using dried prunes in processed meats is the dried prunes’ ability to serve as an antioxidant.

“Dried prunes and dried prune products are potentially a major source of dietary antioxidants,” Keeton said. “These products are high in Oxygen Radical Absorbance Capacity (ORAC) and products that are high in ORAC may help slow the process associated with aging in both body and brain.

In a study conducted at Texas A&M, a diet consisting of products that are high in ORAC raised the antioxidant power of human blood by 10 to 25 percent, prevented some loss of long-term memory and learning ability in middle-aged rats, maintained the ability of brain cells in middle-aged rats to respond to a chemical stimulus, and protected rats’ blood vessels against oxygen damage.

Keeton highlighted that of all the fruits and vegetables, prunes had the highest ORAC units per 100 grams, scoring 5,770. The next highest fruit was raisins with 2,830. The highest vegetable was kale -- which scored 1,770.

Like prunes or not, its benefits cannot be overlooked. Who knows, next time you order a roast beef sandwich or a hamburger, it just might be chock-full o’ California prunes.

For more information on prunes, visit the California Prune Board’s Web site at CaliforniaDriedPlums.org.

This article reprinted with permission from Meat Marketing and Technology Magazine.

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