Author archive for Evan Brady

  • Jun242018

    Fermented Meat Safety

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    The reason water activity is important, and the reason why the USDA critical limit for fermented sausages is 0.85 is…

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  • Jun242018

    Cure Accelerators

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    For information in regards to the use of Cure Accelerators and/or Sodium Erythorbate in meat systems and brines: Because the…

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  • Jun242018

    Polyphosphates in Meat Systems and Brines

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    Information on Sodium Tripolyphosphate Phosphates act to increase the water holding capacity of meat raising the pH of the meat,…

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  • Jun242018

    Glossary of Additive Terms

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    ANTIOXIDANT – substances added to foods to prevent the oxygen present in the air from causing undesirable changes in flavor or…

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