Here is a list of useful links:
– Ancient Meat Curing
– Anti-Microbial Interventions
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
– Fermented Meat Products
– Functional Ingredients / Organic Acids
From https://www.fsis.usda.gov, a Table of Safe and Suitable Ingredients Meat Industry
– Iconic Articled
– Labeling Different Cuts and Naming Formulations – USA
– Meat Rinses and Carcass Spray
– Meat Spoilage
– Nitrogen vs Amino Acid Profile as Indicator for Protein Content
Product Brief template: Product Brief Template Aug 2017
Sodium Lactate (Diederick)
– Sodium Lactate Diacetate
– Spices and Herbs
From Dr. Francois Mellett, a document listing spices-and-herbs-in-recipes.docx
– Storage of Frozen Meat
– Sodium Bicarbonate
On its antimicrobial action: Antimicrobial Activity of Sodium Bicarbonate
– SA Legal
– 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.
Microbial Transglutaminase and Applications in Food Industry from Microbial Enzyme Technology in Food Applications.