Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

Meat Science

Volumn 92, Issue 3, 2012, Pages 267-273

  Sebranek, J G ^a   Jackson Davis, A L ^a   Myers, K L ^a,b   Lavieri, N A ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Hormel Foods Corporation   (United States)

Author keywords

Cured meat; Natural; Nitrate; Nitrite; Organic

Indexed keywords

ANTI-MICROBIAL EFFECTS; CONSUMER DEMANDS; CURING PROCESS; MICROBIOLOGICAL SAFETY; NATURAL; NATURAL INGREDIENTS; NITRITE; ORGANIC; PROCESSED MEAT; PRODUCT SAFETY; REGULATORY REQUIREMENTS; STARTER CULTURES;

CURING; MEATS; STARTERS;

NITRATES;

APIUM GRAVEOLENS VAR. DULCE;

ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; NITRATE; NITRITE;

ANIMAL; CELERY; DIET; FOOD HANDLING; FOOD PRESERVATION; FOOD SAFETY; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; ORGANIC FOOD; REVIEW; UNITED STATES;

ANIMALS; ANTI-INFECTIVE AGENTS; APIUM GRAVEOLENS; DIET; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD SAFETY; FOOD, ORGANIC; HUMANS; MEAT PRODUCTS; NITRATES; NITRITES; UNITED STATES;

EID: 84863091902     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.03.002     Document Type: Review

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