Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky.

@article{Sindelar2010DevelopmentOA,
  title={Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky.},
  author={Jeffrey J. Sindelar and Matthew J Terns and Elizabeth Meyn and Jane A Boles},
  journal={Meat science},
  year={2010},
  volume={86 2},
  pages={298-303}
}
"Natural curing" is accomplished by use of vegetable juice/powder high in naturally occurring nitrates combined with a nitrate reducing starter culture to result in indirectly "cured" products. Since the starter culture used is not water soluble, making "naturally cured" whole muscle jerky with current manufacturing techniques has been found ineffective. The objective was to investigate processes for whole muscle beef jerky that might provide cured meat characteristics similar to those of a… CONTINUE READING

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