The addition of sage extract to turkey meatballs delays oxidation (spoilage)

(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…

>View original article