Document Type

Article

Publication Version

Published Version

Publication Date

2-8-2013

Journal or Book Title

National Provisioner

First Page

1

Last Page

3

Abstract

A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder.

Comments

This article is from National Provisioner (2013): 98783. Posted with permission.

Copyright Owner

BNP Media

Language

en

File Format

application/pdf

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