Resources

We are continually researching, so stay plugged in with this page as it will be updated frequently. 

1

ADDITIVE TERMS

Glossary of commonly used meat additives and terms.

More Info
2

HOW TO USE MEAT GLUE

For information on using Activa® Transglutaminase (a.k.a. Meat Glue) in meat systems.

More Info
3

SODIUM TRIPOLYPHOSPHATE

For information in regards to the use of Polyphosphates in meat systems and brines.

More Info
4

CURE ACCELERATORS

For information in regards to the use of Cure Accelerators and/or Sodium Erythorbate in meat systems and brines.

More Info
5

FOOD SAFETY

For more information on overall food safety and any other regulations in place involved in making fermented sausages safely.

More Info
6

MANUFACTURING

Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products by The American Meat Institute Foundation.

More Info
7

FEDERAL REGULATIONS

Prescribed treatment of pork an product containing pork to destroy trichinae. CFR (Code of Federal Regulations) 318.10

More Info
8

MEAT HACCP

The BEST resource available, in our opinion, to learn more on the food safety aspects of making fermented meats.

More Info
9

LISTERIA

Predicting Growth–No Growth of Listeria monocytogenes on Vacuum-Packaged Ready-to-Eat Meats

More Info

Comments (0)

Leave a reply

X