McNeese State University students Amara Roberson, freshman, and Blake Milton, senior, presented a research project recently at the undergraduate research symposium. The research they’ve conducted examines the trend in food science of using natural ingredients to preserve sausage opposed to food additives.   They pair conducted several studies on which compounds can preserve fresh sausage while maintaining the same taste and texture. They discovered that catechin, like EGCG (epigallocatechin gallate), can be used in meat…