Noni fruit could extend meat shelf life – but taste barrier remains

29-Nov-2010 - Last updated on 29-Nov-2010 at 11:59 GMT

Pulp from the noni fruit could help extend shelf life of fresh meats by preventing discoloration – although taste could be a barrier, according to research from the University of Arkansas.

Animal science major Nathan Tapp, working with professors Jason Apple and Janeal Yancey on his undergraduate research, mixed noni pulp at concentrations of zero, two, four and six percent pulp with ground beef. He found that after four days, the patties containing six percent pulp were still red, while those with none were completely discolored. The patties with two percent noni pulp were slightly less discolored, and those with four percent remained mostly red, he found.

Tapp said that incorporating the noni pulp at six percent extended meat shelf life for about two days, potentially saving grocery chains millions each year due to the cost of discarded meat.

However, the noni fruit is known for its strong flavor and aroma, meaning that taste could be an obstacle to widespread industrial application.

“I don’t think it’ll do the best in the US, but other countries that use noni more wouldn’t perceive it as off-flavor as much,” said Tapp.

The research has led the University of Arkansas Department of Animal Sciences, together with Morinda Agricultural Products, a wholly owned subsidiary of Morinda Holdings and a sister company to Tahitian Noni International, to apply for a joint patent for the ingredient.

Managing director of Morinda Agricultural Products Bryant Wadsworth said: “The discovery that Tahitian noni puree helps to keep ground beef looking fresher for longer periods of time is an amazing discovery. 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 company said that the meat industry has tried to communicate with consumers that slightly discolored meat is still safe to consume, but research has shown that more than 30 percent discoloration significantly reduces the likelihood of purchase.