Italiano
Nowadays, the average consumer is more attentive to “organic” products.
They carefully choose products with fewer additives and preservatives, often falling into the traps of those who know how to play with the grey areas of legislation—but that’s another story!
However, I’m gonna talk about a product that several scientific papers have indicated as optimal for increasing the shelf-life of meat (both chicken and pork, both cooked and raw).
An extract of a plant, to be precise.
A widespread plant (almost) in all parts of the world: Rosemary.
Ros Marinus: sea dew, as it was named by the ancient Romans.
In fact, it has been proven that the antioxidants, naturally present in this shrub, have a fair ability to stop the oxidative processes of meat, as well as preserve its colour, delaying rancidity.
To make the story short: to extend the shelf life of patties, burgers, meatballs, sausages, and nuggets…
Sure, the plant is common, but extracting extracts and essential oils from it is perhaps a slightly more expensive process. But, at least, we know it is not yet another natural palliative.
Anyhoo… if you run a business in catering or foodservice industry, and you’re interested in my contentwriting and/or copywriting services, just give me a shout!
