Tahitian Noni Increases Meat Shelf Life
Although the meat industry has tried to raise awareness to consumers that slightly discolored meat is still okay to consume, research has shown that when meat has at least 30 percent or more of discoloration, consumers are less likely to purchase it. As a result, millions of dollars in profit are lost each year by retail stores. When just 5 percent noni is added to the ground beef, the antioxidant properties of the noni fruit act to inhibit the oxidation process in the meat, and thereby allow it to remain red for a longer period of time.
"The discovery that Tahitian noni puree helps to keep ground beef looking fresher for longer periods of time is an amazing discovery," stated Bryant Wadsworth, Managing Director, Morinda Agricultural Products. "We are extremely grateful to have been able to work with the University of Arkansas to not only further the scientific research on the benefits of the noni fruit, but to discover an all-natural, healthy solution that will literally save retail stores millions of dollars each year-savings that can also be passed on to the consumer."
The noni puree used in the study was from Tahiti, where it grows plentifully-and is the number one agricultural export of French Polynesia. It is all-natural, organic, and safe-and has recently been found to contain 12 specific iridoids. Iridoids are dynamic compounds that provide a wide range of bioactivity in humans. They have been studied by scientists for over 50 years and have been linked to over two dozen real health benefits-thus making noni one of the healthiest fruits available.
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