Index
- Difference between Fresh Cured and Cooked Cured Colour of Meat.
- Mechanisms of meat curing – the important nitrogen compounds
- Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
- Research notes – nitrosating agents
Nitrate and Nitrite – their history and functionality
- 01. Concerning the direct addition of nitrite to curing brine
- 02. Concerning Chemical Synthesis and Food Additives
- 03. Clostridium Botulinum – the priority organism
- 04. Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry
- 05. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt.
- 06: Ladislav NACHMÜLLNER vs The Griffith Laboratories
- 07. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
- 08. The Naming of Prague Salt
- 09. Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
The Master Butcher from Prague, Ladislav NACHMÜLLNER
The Present and Future of Food Processing
- GDL
- Literature: Removal of Nitrite from Meat Curing Systems
- Nitrite Free Bacon: Barriers against clostridium botulinum
- Nitrite Free Bacon: The Quest Continues
- The Freezing and Storage of Meat
- The Quest for Nitrite Free Curing
- Weight Loss During Chilling and Freezing of Meat
The History of Bacon, Ingredients and related technologies
- Bacon Curing – a Historical Review
- Fathers of Meat Curing
- Mild Cured Bacon – Recreating a Legend
- Saltpeter, Horse Sweat, and Biltong: The origins of our national food.
- Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
- Tank Curing Came From Ireland
- The Mother Brine
- The nitrogen cycle and meat curing
- 01. Salt – 7000 years of meat-curing
- 02. Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India
- 03. And then the mummies spoke!
- 04. The Sal Ammoniac Project
- 05. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
