This white paper summarizes the current science behind the use of carbon monoxide in a modified atmosphere packaging system for fresh meats.

Curing with nitrite has been used, essentially, for thousands of years to produce safe and nutritious products and to... More > effectively preserve meat. Since the controversies about the safety of nitrite that started in the mid-20th century, much has been learned about nitrite and heme chemistry and the overall metabolism of nitrogen oxides in humans.

Curing practices in the meat and poultry industries have been adjusted using the knowledge obtained about nitrosamine risks. The ongoing research focused on the metabolism of nitric oxide, nitrite, and nitrate appears to reaffirm the safety and benefits of current curing practices. < Less

This white paper summarizes the current science behind the use of carbon monoxide in a modified atmosphere packaging system for fresh meats.

Processed Meats Microbiology: Food Safety and Shelf Life Considerations - a module in the Meat Processing Technology Series... More > published by the American Meat Science Association. This module identifies the factors affecting the microbiology of meat products, explores the characteristics of common microorganisms and describes the unique challenges of different types of processed meats. < Less

Fresh Sausage - a module in the Meat Processing Technology Series published by the American Meat Science Association. This... More > module defines the basic forms of fresh sausage and the most common manufacturing methods used to produce this category of sausage. < Less

Uncured, Natural and Organic Processed Meat Products - a module in the Meat Processing Technology Series published by the... More > American Meat Science Association. In this chapter, the unique processing requirements for natural, uncured and organic product categories are explained. < Less

Bacon Processing - a module in the Meat Processing Technology Series published by the American Meat Science Association. In... More > this chapter, a number of raw material, ingredient, and processing issues that affect the characteristics of bacon are reviewed. < Less

Retail Packaging for Fresh Meats - a chapter from the Meat Processing Technology Series published by the American Meat... More > Science Association. This module details the developments in retail packaging technologies for fresh meat. Features color images of fresh meat packaging applications < Less

Packaging for Processed Meats - a chapter from the Meat Processing Technology Series published by the American Meat Science... More > Association. This module introduces the reader to the basics of manufacturing packaging films and how these films create packages for common retail processed meats. < Less

Manufacturing Proceses: Hams - a module in the Meat Processing Technology Series published by the American Meat Science... More > Association. In this chapter, a number of raw material, ingredient, and processing issues that affect the characteristics of cured hams are reviewed. < Less