Joe Sebranek, Iowa State University

Meat Science Review: Bacterial immobilization on cattle hides

A novel concept for reducing bacterial contamination of beef carcasses.

Joe Sebranek, Iowa State University Aubrey Mendonica Aura Daraba

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.

Meat Science Review

Properties of natural and organic 'naturally cured' meats

Joe Sebranek, Iowa State University Gary Sullivan, University of Nebraska-Lincoln

February 8, 2013

No Comments

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.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

Joe Sebranek, Iowa State University

ARTICLES

Meat Science Review: Bacterial immobilization on cattle hides

Properties of natural and organic 'naturally cured' meats

Stay ahead of the curve. Unlock a dose of cutting-edge insights.

Receive our premium content directly to your inbox.