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Mark Daeschel, food science researcher at OSU found that raisins are a great substitute for sodium nitrite, a preservative commonly used in beef jerky. He and his colleagues tested taste, texture, antioxidant potential and antimicrobial properties of jerky made with ground beef. Raisin jerky was compared to typical commercial-type jerky made with sodium nitrite and jerky made without any preservatives. Jerky made with 10 percent raisins came out tops in all evaluations.
A new educational simulation tool developed jointly by the Oregon State University Extension Service and the Oregon Department of Corrections is helping inmates released from confinement make smoother transitions to life in society.