This study investigated the effectiveness of cooking processes that incorporated hydrated-surface lethality steps for ensuring the reduction of Salmonella on the surfaces of meat and poultry products cooked using short-time, high-temperature impingement oven processes.
Information and resources to assist in establishing a meat business that adheres to state and federal regulations.
Information and resources about processing meat products.
Tips to help you better understand the amount of edible product expected from a grain finished lamb.
University of Wisconsin-Madison Extension provides tips help you better understand the amount of meat you may expect from a market hog.
The UW-Madison Division of Extension provides resources to better understand and calculate the amount of meat to expect from a finished animal.
How you handle venison just after the kill can have a tremendous impact on the safety and quality of the final product. Proper care must be taken as soon as you down the deer.
Nitrates and nitrites are short names for “sodium nitrate” and “sodium nitrite” which are forms of salt. Salt (sodium chloride) has been used for thousands of years to preserve meat well before the discovery of refrigeration.
Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs. Nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage. Nitrite also gives cured meats their characteristic color and flavor.