Exploring grape pomace’s potential as pork sausage preservative

Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage.The U.S. sausage market exceeds $7.5 billion. Processed meats often use synthetic ingredients to maintain overall quality, stability and safety. However, consumer preferences toward “clean-label” ingredients and recent reassessments of some food additives, such as butylated hydroxyanisole, are boosting interest in more natural alternatives.Grape pomace is a by-product of wi