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.
Copyright Owner
BNP Media
Copyright Date
2013
Language
en
File Format
application/pdf
Recommended Citation
Sebranek, Joseph G. and Sullivan, Gary, "Properties of Natural and Organic 'Naturally Cured' Meats" (2013). Animal Science Publications. 105.
https://lib.dr.iastate.edu/ans_pubs/105
Comments
This article is from National Provisioner (2013): 98783. Posted with permission.