Recent research conducted at the University of Arkansas-Fayetteville Food Science Department, demonstrated that the addition of dried plum mixtures can be a good substitute for the phosphates currently being used in poultry processing. All plum products (dried plum fiber, dried prune powder, plum juice concentrate, or a 1:1 mix plum fiber and prune powder) produced a more tender chicken breast fillet than did the traditional phosphate mixture. Consumers found no difference in the treatments when compared to the phosphate control. While the consumers found the juiciness attribute less favorable for plum fiber or prune powder on the likeness scale (like extremely to dislike extremely), the plum fiber and prune powder “just about right” values were closer to 2 (just about right).

Water holding capacity analysis showed that plum fiber marinade retained moisture as well as the phosphate control and had a lower amount of thaw loss but a slightly higher amount of cook loss. Color was comparable to the phosphate control. Prune powder had slightly lower marinade retention and thaw loss and slightly more cook loss compared to the phosphate control.