Processing and fabrication
1986
Schmidt, G.R.
Technological aspects of meat processing and meat product fabrications are reviewed, addressing 3 principal areas: (1) meat curing methods and the effectiveness of curing agents; (2) the production of restructured cured and non-cured meats; and (3) processing methods for the production of cured sausage and sausage products. An extensive tabulation is included on substances that have been deemed to be acceptable for use in the preparation of meat products, including curing agents and preservatives.(wz)
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