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
– Carcass Wash
Technological Aspects of Acid Decontamination of Carcasses – Pipek, et al
– Fermented Meat Products
– Functional Ingredients / Organic Acids
From https://www.fsis.usda.gov, a Table of Safe and Suitable Ingredients Meat Industry
– 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
– Least Cost Formulations, Ltd.
– 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
– 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)
– Pig Breeds
– Recipe Books
Recipe Book by Deli Spices
Deli Spices Processed Meat Recipes
Steve B’s – Unknown Cook Book
American. Many years ago an American friend, Steve, sent me this old American Recipe Book. The book has been lost and he did not send me the title page to credit the author. Anyone with information on the publication, please send me the details to ebenvt@gmail.com It is one of my most prized and useful possessions!
– 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.
