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
– 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)
– 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.
