Dr. Amanda Gipe McKeith W. Kentucky University

Resources Authored


Alternative Curing

Publish Date: July 8, 2014

Curing impacts meat product attributes, resulting in unique product characteristics, when compared to fresh meat products. Traditionally, meat curing has been associated with processed meats for the purpose of altering color, flavor, safety, and shelf-life characteristics (Sebranek & Fox, 1985).

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