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)

– Pig Breeds

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!

Bacon, Beef Brine Cure

Bologna

Braunschweiger

RNET BEEF

Frankfurter

Ham and Egg Jellied Salad

Italian Sausage, Hot

Liver Pate

Macaroni and Cheese Loaf

Mortadella

Pork Loin, Cured

Pudding, Scotch

Saleicca, Napoli

Strassburger

Tongue, Pork, Jellied
 

– 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.