Honey heads off Meat's 'Warmed Over' Flavor, Boosts Shelf Life
American Chemical Society (ACS)Honey has been used to cure meat for hundreds, if not thousands, of years. In modern times, food chemist Paul Dawson and his group at Clemson University in South Carolina are discovering this natural preservative also confers excellent protection against oxidation and boosts shelf life in popular processed meats. Their research was presented here today at a national meeting of the American Chemical Society. Embargoed for 9-8-97, 11:00 PM EDT