Consumers have decided that they want clean-label products, with easy-to-pronounce, recognizable ingredients. They want nitrite-free, nitrate-free, GMO-free, allergen-free products.
By the close of 2020, all of the company’s service deli ham, roast beef, turkey and chicken breast items will be uncured and prepared with no nitrates or nitrites added.
As a meat processor, it’s not only important to know what you are doing, but also why you are doing it and how it works. Every ingredient added to a food product is done so for a specific purpose.
An FSIS inspector conducting a Food Safety Assessment observed documented levels of nitrites in excess of regulatory limits used in the curing process.
The American Meat Science Association commissioned this report to bring clarity to the discussion currently taking place within the meat industry and with policy makers and consumers concerning the use of sodium nitrite in processed meat and poultry meats.
.jpg?height=168&t=1614890300&width=275 "The Chemistry of Curing")
