Alternative Curing Systems

  • Jeffrey J. Sindelar
  • Terry A. Houser


Through the years, the meat industry has seen the development and production of foods to meet the demands of health-conscious consumers. Food products with natural, organic, preservative-free, and minimally processed claims are now commonly available to consumers in the marketplace. These claims are also frequently found for fresh and processed meat and poultry products. The association of these claims with healthier and safer foods has resulted in a dramatic increase in consumer demands and availability of these products. This has also created the opportunity for larger profit margins for manufacturers, as higher prices are often sought and paid for these products. For traditionally cured processed meat products, new choices have become available to health-conscious consumers. Thus, uncured, no-nitrate/nitrite-added meat and poultry products have been developed to satisfy consumer demands for “healthier” and “safer” processed meat and poultry products.

According to the...


Meat Product Sodium Nitrite Nitrite Level Poultry Product Sorbic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science + Business Media, LLC 2009

Authors and Affiliations

  • Jeffrey J. Sindelar
    • 1
  • Terry A. Houser
    • 2
  1. 1.Department of Animal SciencesUniversity of Wisconsin-MadisonMadison,USA
  2. 2.Department of Animal Sciences and IndustryKansas State UniversityManhattanUSA

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