Russian scientists prolonged shelf life of minced meat

[abdulhakeem]

15 of October, 2005

Principally new method to increase shelf life of minced meat invented Russian scientists.

Sausage from this mince has pink color but not because of nitrites addition as usual but because of special natural second helping and myoglobin reduction.

Investigations of scientists from cell biophysics institute in Pushino revealed that minced meat can be preserved even longer without ant (even potential) harm to health. Alternative of nitrates are substances which every alive cell contains - nicotinamide dinucleotide, adenosine triphosphoric acid and some other harmless dicarboxylic acids. One kilogram of these substances in 1 ton of meat will help to preserve produced sausage as long as 2-3 months.

http://news.rin.ru/eng/news///711/

[Ar-Raya]

still i doubt it will be good for us to eat it compared to freshly killed,freshly cooked meat