A groundbreaking study from the University of Queensland has revealed that the Kakadu plum, a native Australian bushfood, may be the key to natural meat preservation. This small green fruit, packed with an exceptionally high vitamin C content, has shown promising results in extending the shelf life of meat products without the use of synthetic chemicals.
PhD scholar Michel Beya’s research demonstrates that Kakadu plum effectively inhibits bacterial growth and prevents oxidation in meat, particularly in beef patties. This natural alternative not only addresses growing consumer concerns about chemical preservatives but also offers a sustainable and ethical solution for food production.
The findings, published in Meat Science, highlight the potential for Indigenous enterprise and knowledge transfer. As interest in this superfruit grows, researchers emphasize the need for investment in cultivation and sustainable harvesting practices to meet future demands.