Useful Documents and Links

Here is a list of useful links:

– Ancient Meat Curing

Cured Meats in Ancient and Byzantine Sources – Ham, Bacon, and Tuccetum

– Anti-Microbial Interventions

Antimicrobial-Interventions_CNath

Antimicrobials in Food.  P. Michael Davidson, John N. Sofos, A (Ed)
see chapter 6 on nitrite and nitrite by R Bruce Tompkin.

– Boning Room Design

Boning Room Layout

– Carcass Wash

Technological Aspects of Acid Decontamination of Carcasses – Pipek, et al

– Fermented Meat Products

Fermented Meat Products

– Functional Ingredients / Organic Acids

From https://www.fsis.usda.gov, a Table of Safe and Suitable Ingredients Meat Industry

– Honey

ANALYTICAL STUDIES ON HONEY

– Iconic Articled

The Dr Polenski article – arbeiten_aus_dem_kaiserlichen_gesundheit

– Labeling Different Cuts and Naming Formulations – USA

labeling-policy-book – what to call different cuts and formulations

– LAE

Ethyl Lauroyl Arginate (LAE)- Antimicrobial Activity and Application in Food Systems

– Malondialdehyde

A Comparative Study Of Malondialdehyde Content of Some Meat

– Meat Rinses and Carcass Spray

Microbiology Intervention Methods Organic Acid Rinses
acid_spray_intervention_booklet_from_Penn_State_2005

– Meat Spoilage

Meat Spoilage A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria

– Nitrogen vs Amino Acid Profile as Indicator for Protein Content

Total nitrogen vs amino-acid profile as indicator of protein content of beef

– Nitrosylhemochromogen

Structural Characterization of Nitrosylhemochromogeri of Cooked Cured Meat – Implications in the meat curing reaction by Killday, et al.

– NPD

Product Brief template:  Product Brief Template Aug 2017

– Preservative

Sodium Lactate (Diederick)

– Polony

Utilisation of Pork Rind and Soya Protein in the Production of Polony by Chrispin Mapanda (2011)

– Salt

Effects of Salts on Preservation and Metabolic Activities of Fish
and Meat Microflora

– Sodium Lactate Diacetate

sodium lactate diacetate
FactsheetSodiumdiacetate

– Soya

HISTORY OF SOYBEANS AND SOYFOODS IN THE MIDDLE EAST

– Spices and Herbs

From Dr. Francois Mellett, a document listing spices-and-herbs-in-recipes.docx

– Storage of Frozen Meat

The Freezing and Storage of Meat

– Sodium Bicarbonate

On its antimicrobial action:  Antimicrobial Activity of Sodium Bicarbonate

– SA Legal

Act No. 40, 2000- MEAT SAFETY ACT, 2000 (MEAT SAFETY Act)
FOOD, DRUGS AND DISINFECTANTS ACT, No. 13 of 1929

– Temperatures – the watershed 68 deg C

68 deg C is the pivotal temperature that separates fresh, processed, raw and cooked. All products fall in one of the spheres.

Note: Thanks to Dr. Francois Mellette for the short impromptu lesson at his house on the back porch.

– Transglutaminase

Microbial Transglutaminase and its application in the food industry – A Review

Microbial Transglutaminase and Applications in Food Industry from Microbial Enzyme Technology in Food Applications.

Advertisements