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Advances in meat curing research

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Manage episode 376622124 series 2839887
Content provided by Meatingplace Magazine / Alt-Meat Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Meatingplace Magazine / Alt-Meat Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Dr. Wesley Osburn, associate professor of meat science, at the College of Agriculture and Life Sciences division at Texas A&M University, and his team are working on developing an alternative curing system for meat and poultry products using an amino acid that can still protect the food items from microbes and extend shelf life. The goal is to develop an alternative to nitrites currently used as a curing agent in such foods as sausages from beef, pork and poultry, hams, beef jerky and bacon. These agents prevent microbiological contamination and to extend the shelf life of the products, but there also are concerns about how nitrites may affect the human body.

  continue reading

167 episodes

Artwork
iconShare
 
Manage episode 376622124 series 2839887
Content provided by Meatingplace Magazine / Alt-Meat Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Meatingplace Magazine / Alt-Meat Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Dr. Wesley Osburn, associate professor of meat science, at the College of Agriculture and Life Sciences division at Texas A&M University, and his team are working on developing an alternative curing system for meat and poultry products using an amino acid that can still protect the food items from microbes and extend shelf life. The goal is to develop an alternative to nitrites currently used as a curing agent in such foods as sausages from beef, pork and poultry, hams, beef jerky and bacon. These agents prevent microbiological contamination and to extend the shelf life of the products, but there also are concerns about how nitrites may affect the human body.

  continue reading

167 episodes

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