WARF is seeking commercial partners to help develop a new method for extending the storage life of various meat products.

This method’s inventor, Mark Richards, is a professor in UW-Madison’s Department of Animal and Dairy Sciences. The Wisconsin Alumni Research Foundation is touting his work as a top licensing prospect and a “natural” alternative to synthetic preservatives.

Richards has created a method for preserving fish, poultry, pork and beef using “very low amounts” of an enzyme called phospholipase A2 combined with rosemary extract.

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