Articles by Joe Sebranek, Iowa State University

Meat Science Review: Bacterial immobilization on cattle hides

A novel concept for reducing bacterial contamination of beef carcasses.
June 15, 2013
The meat of healthy cattle is sterile and surrounded by two areas that are highly contaminated with microorganisms. These areas are the hide and the intestinal tract.
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Meat Science Review

Properties of natural and organic 'naturally cured' meats

February 8, 2013

A somewhat unusual aspect to "cured" natural and organic processed meats is that nitrate and nitrite cannot be added as ingredients, because "preservatives" are not permitted in natural and organic foods. This has resulted in alternative meat-curing processes that utilize natural sources of nitrate, typically celery juice concentrate or powder. 


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Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

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National Provisioner

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July 2014

Check out the July 2014 issue of The National Provisioner, featuring the 2014 Burger Report and much more!

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Independent Processor

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June 2014

Check out the June 2014 issue of Independent Processor, with features on Dietz & Watson's 75th anniversary and much more!

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