Commentary: AMSA
Cured color development with clean-label ingredients
Immediate thermal processing with inclusion of a cure accelerator was determined to be optimal for cured color formation and stability.
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Articles Tagged with ''cured meats''
North Country Smokehouse expands organic charcuterie lineup
Slow-cured salami is made from organic pork raised on North Country's vertically integrated, family-owned farms.
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Excalibur Seasoning removes red dye from Sure Cure product line
Excalibur Seasoning alters its Sure Cure line after conducting thorough research into alternative colorants and industry trends.
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Louie’s Finer Meats wins top awards at American Cured Meat Championships
Louie’s Finer Meats scores three Grand Champions, three Reserve Grand Champions, one Champion and one Reserve Champion award.
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Federal court upholds Kerry plant-based curing agent patent
Plant-based curing agent is designed to deliver natural color, flavor and texture in meat products while supporting freshness and shelf life.
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AAMP announces 2025 American Cured Meat Championships winners
A total of 76 meat companies submit 873 products across 30 different classes, making it the largest ACMC since 2012.
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Cured Meats Hall of Fame inducts Mark Reynolds
American Association of Meat Processors’ Cured Meats Hall of Fame welcomes Mark Reynolds, owner of Country Meat Shop in Moberly, Mo.
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Bellentani debuts all-natural cured meats line
All-natural prosciutto stays true to traditional Italian methods.
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Steve Polidori and Melodie Harris on Polidori Sausage's 100th anniversary
Learn about the biggest challenges the company has faced.
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AAMP crowns winners for sausage and ham quality competition
AAMP hosts 2025 quality competition in partnership with the German Butchers Association.
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