Investigating the control of Listeria monocytogenes on uncured, no-nitrate-or-nitrite-added meat products

@inproceedings{Schrader2010InvestigatingTC,
  title={Investigating the control of Listeria monocytogenes on uncured, no-nitrate-or-nitrite-added meat products},
  author={Kohl D. Schrader},
  year={2010}
}
Sodium nitrite, utilized in the production of cured meat prodcuts, is not permitted for direct addition during the production of natural and organic processed meats. Additionally, common additives such as sodium lactate, used for anti-listerial control, are only tolerated for use at reduced levels for flavoring purposes. As a result, meat processors have begun to employ alternative curing methods utilizing naturally occurring nitrates and nitrites found in vegetables to produce products labeled… CONTINUE READING

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