Journal

  • Jul132018

    Activa® Transglutaminase

    For information on using Activa® Transglutaminase (a.k.a. Meat Glue) in meat systems:

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  • Jun242018

    Limited Qtys Available

    We’ve used it when making mild versions of our inspired Soppressata di Calabria, and used it as our sweet percentage in ‘Nduja. Available in limited quantities…

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  • Jun242018

    Back in Stock

    il Magnifici del Mezzogiorno has dissolved as a company in Italia, but we went right to the source farmers and worked with Scalzo to bring the…

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  • Jun242018

    New Packaging

    New packaging! They are induction sealed under the cap too with a foil cap to preserve the quality of the product.

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  • Jun242018
    quote

    “Love & sausages are alike. Can never have enough of either..”

    – Trixie Koontz.

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  • Jun242018
    quote

    “Not eating meat is a decision, eating meat is an instinct.”

    – Dennis Leary.

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  • Jun242018

    Cuts of Beef

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  • Jun242018

    Cuts of Pork

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  • Jun242018
    quote

    “If it doesn’t have meat … it’s a snack”

    – Ron Swanson.

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  • Jun242018

    Predicting Growth–No Growth of Listeria

    Predicting Growth–No Growth of Listeria monocytogenes on Vacuum-Packaged Ready-to-Eat Meats by STEVEN C. INGHAM, DARAND L. BORNEMAN, CE´ CILE ANE´, AND BARBARA H. INGHAM Click to Read

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  • Jun242018

    Fermented Meat Safety

    The reason water activity is important, and the reason why the USDA critical limit for fermented sausages is 0.85 is because of Staphylococcus Aureus. It can…

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  • Jun242018

    Cure Accelerators

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

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  • Jun242018

    Polyphosphates in Meat Systems and Brines

    Information on Sodium Tripolyphosphate Phosphates act to increase the water holding capacity of meat raising the pH of the meat, and by forcing the proteins apart,…

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  • Jun242018

    Glossary of Additive Terms

    ANTIOXIDANT – substances added to foods to prevent the oxygen present in the air from causing undesirable changes in flavor or color. BHA, BHT, and tocopherols are…

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