Honey in Food Preservation

Honey possesses numerous functional characteristics that can improve the quality of a variety of food products. In meat products honey can enhance the meat flavours, bind ingredients and act as a culture substrate in cured products. Honey may also improve the cook yield in poultry meats by adding to the overall weight. In addition, honey contains large amounts of reducing sugars, which can participate in the Maillard reaction along with the amines found in poultry meats. Finally, because of honey’s unique antioxidant profile it may serve as an effective means of inhibiting foodborne pathogens, reducing heterocyclic aromatic amine (HAA) formation, and stabilizing lipid emulsion systems such as salad dressings.