New England Today, March 2009 Issue, Sidebar on page 72.

New Strides In Chemistry May Help Preserve Meat and Other Foodstuffs

Researchers at Harvard recently discovered a combination of several organic chemicals that may be the key to arresting oxidation in many types of foodstuffs, especially meats and meat by products. Oxidation, along with bacteria, and several other factors, is a key factor that contributes to spoilage. We are all familiar with anti-oxidant packages included with vitamins and other products to retard this kind of decay, but researchers are hoping to find ways to apply this, or a similar agent to mass produced foodstuffs for sale the world over.

The agent, known as MPHL-246 was tested on over ten thousand samples and showed promised, especially with red meat. Other animals products fared well in the tests, as did some fruits and vegetables, such as apples. When asked when these breakthroughs might become available in commercially available products, researchers note that there is a great deal more to be done before this science would, or possibly should be put into widespread use.

Several large corporations are watching this research, and the researchers, with interest. Even if this project doesn't produce commercially applicable results, jobs that might be available to graduates and other involved in this research could net them large gains in an industry that has seen fewer and fewer horizons to conquer during the economic downturn of the last te years.