Natural and Organic Cured Meat Products: Regulatory, Manufacturing, Marketing, Quality and Safety Issues

By Joseph Sebranek, James Bacus
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Paperback, 16 pages
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Natural and Organic Cured Meat Products: Regulatory, Manufacturing, Marketing, Quality and Safety Issues
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This White paper summarizes the current science behind "natural" and "organic" processed meat products and some of the technical challenges facing procesors who wish to enter this expanding market.
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Product Details

Copyright American Meat Science Association (Standard Copyright License)
Publisher American Meat Science Association
Published April 4, 2007
Language English
Pages 16
 
Binding Saddle-stitch Paperback
Interior Ink Black & white
Dimensions (inches) 8.5 wide × 11.0 tall

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