The addition of sage extract to turkey meatballs delays oxidation (spoilage)
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(Natural News) Compared to other types of poultry, turkey meat is more susceptible to oxidation, even in cold storage. In an attempt to remedy this, a team of Polish researchers carried out a study using the herb sage, which was previously shown to prevent oxidation in minced turkey breast. The research was published in CyTA – Journal… |
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