Noni Fruit Slows Discoloration of Ground Beef

PROVO, UtahWhen added to ground beef, noni puree decreases the brown discoloration of the ground beef, thereby extending its shelf life, according to research conducted at the University of Arkansas.  

When just 5 percent noni is added to ground beef, the antioxidant properties of the noni fruit inhibit the oxidation process, thereby allowing it to remain red for a longer period of time. Although slightly discolored meat is safe 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 of the findings, Morinda Agricultural Products, Inc. announced that it has applied for a joint patent with the University of Arkansas Department of Animal Sciences for the use of noni puree as a food ingredient.

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."

This action of the noni fruit was discovered by Nathan Tapp, an animal science major at the University of Arkansas. For his undergraduate research, Tapp mixed noni pulp with coarse ground beef at concentrations of 0, 2, 4 and 6 percent nonia mixture he called burgoni." He used a 9.5-mm plate to grind five batches of each concentration into 113-gram patties and packaged the meat in a simulated retail display.

After four days, the 6-percent noni patties were still red, while the control patties were completely discolored. The 2-percent patties were slightly less discolored than the control, and the 4-percent patties were showing some discoloration but mostly red. The incorporation of the noni improved ground beef by increasing the shelf life at least one to two days.

There is one hitch: Ripe noni has an unpleasant taste and foul odor. I dont think itll do the best in the U.S.," Tapp said, but other countries that use noni more wouldnt perceive it as off-flavor as much."