Demand for cured meats made without synthetic nitrates/nitrites is rising, and processors are seeking information on safe and effective methods. On this webinar, meat scientists, a processor, and an organic meat marketer explain ingredients, processes, and challenges to natural curing, along with product labeling and regulations.
Date: March 4, 2010
Duration: 60 minutes
- Jeff Sindelar, University of Wisconsin, Madison firstname.lastname@example.org (608) 262-0555 UW Meat Lab website
- Chris Raines, Pennsylvania State University email@example.com (814) 867 2880 PSU Meat Science website
- Rob Lorentz, Lorentz Meats firstname.lastname@example.org (507) 263 3618 Lorentz Meats website
- Pam Saunders, Organic Prairie email@example.com Organic Prairie website