Glossary of commonly used meat additives and terms.
For information on using Activa® Transglutaminase (a.k.a. Meat Glue) in meat systems.
For information in regards to the use of Polyphosphates in meat systems and brines.
For information in regards to the use of Cure Accelerators and/or Sodium Erythorbate in meat systems and brines.
For more information on overall food safety and any other regulations in place involved in making fermented sausages safely.
Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products by The American Meat Institute Foundation.
Prescribed treatment of pork an product containing pork to destroy trichinae. CFR (Code of Federal Regulations) 318.10
The BEST resource available, in our opinion, to learn more on the food safety aspects of making fermented meats.
Predicting Growth–No Growth of Listeria monocytogenes on Vacuum-Packaged Ready-to-Eat Meats