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CURING OF MEATS
W HAMSCURING AND SMOKING PROCEDURES
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Achromobacter actinomycetes amino acids animal autolysis Bacillus bacon bacteria bacteriological bacteriologists beef beef hams blood boiling bone brine carcasses cause cent Storage cheese chilled color containing cooked cooler crystals culture cured meats Dangerous storage Maximum dehydrated diet discolorations dried beef effect enzymes flavor food poisoning freezer storage freezing fresh meats frozen meats green grow growth halophilic heat hemoglobin hogs incubation zone laboratory large numbers liver mammoth marrow Maximum for safety meat foods meat plant meat products mesophiles method microorganisms moisture molds muscle musty myoglobin natural ice nitric oxide nitrite observed odor organisms organoleptic oxidation Packaging pickle pigments pork pounds preservation processing protein Pseudomonas psychrophiles rancidity refrigeration sausage shank sheep showed sliced smoke smokehouse sodium sodium nitrate sour species spoilage spores staphylococci steaks stored sugar surface Swift & Company tenderness tests thawed thermophiles thiamin tion tissues toxin usually veal vegetables