Several good reasons make dried prunes an outstanding ingredient for meat processing:

  • Added flavor
  • Antioxidant properties


Pectins are believed to have the ability to entrap flavor components that are gradually released during mastication.

Dried Prunes contain both soluble and insoluble pectin that help form a stable film around air and leavening gas during mixing and bench time.


Dried prunes have been shown to have the highest total antioxidant power among the most commonly eaten fruits and vegetables (ORAC Method). This antioxidant activity has been linked to:

  • the suppression of microbial development in meat and poultry
  • the reduction of lipid oxidation and warmed-over flavor (WOF)


intense antimicrobial activity

Research on ground meat that was contaminated with common food-borne pathogens showed that dried prunes’ natural anti-microbial properties help make meat and poultry products safer.

As little as 3 percent of plum extract mixed with raw meats are more than 90 percent effective in curbing the growth of pathogens such as:

  • E. coli
  • Salmonella listeria
  • Y. enterocolitica
  • Staphylococcus

Researchers also noted two important facts about prune extract:

  • It enhances the moistness of meat (the sorbitol contained in the dried prunes helps retain the moisture attracted by the prune pectins)
  • Thanks to its neutral flavor, it does not alter or change the taste of the meat

The research was sponsored by the California Dried Plum Board and carried out by Daniel Y.C. Fung, a professor at Kansas State University, and graduate student Leslie Thompson.