India, April 25 -- A native bushfood has proven to be a promising natural alternative to synthetic chemicals used to preserve meat, according to University of Queensland research.

Queensland Alliance for Agriculture and Food Innovation PhD scholar Michel Beya said the Kakadu plum's high antioxidant and antimicrobial properties make it the perfect candidate for a plant-based preservative to extend the shelf life of meat.

"The extraordinarily high vitamin C content of the fruit, which is one of nature's most potent antioxidants, offers powerful preservation qualities," Mr Beya said.

"It works by inhibiting the growth of bacteria and prevents the oxidation of meat products."

Mr Beya, who worked with the Centre for Uniquely Australian Foo...