Natural Curing for Meats

Small Meat Processors March 20, 2016 Print Friendly and PDF

Overview

Demand for cured meats made without synthetic nitrates/nitrites is rising, and processors are seeking information on safe and effective methods. On this webinar, meat scientists, a processor, and an organic meat marketer explain ingredients, processes, and challenges to natural curing, along with product labeling and regulations.

Date: March 4, 2010
Duration: 60 minutes
Presenters:


 

Recording of the Webinar


 

Jeff Sindelar Presentation Slides


 

Rob Lorentz Presentation Slides


 

Pam Saunders Presentation Slides



 

Welcome

This is where you can find research-based information from America's land-grant universities enabled by eXtension.org

LOCATE

USDA / NIFA

This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.