National Hog Farmer
Exploring grape pomace’s potential as pork sausage preservative
Both the red and white GP increased shelf life, though the treatments varied in preventing spoilage.
Meat Signal
This research suggests that grape pomace could be a viable, natural preservative for pork sausage, potentially reducing reliance on synthetic additives and offering cost savings on processed meat inputs. You should explore sourcing and cost-effectiveness of grape pomace as a potential alternative for your pork sausage formulations to enhance shelf life and consumer appeal.