Consumers’ continued demand for safer, healthier meat products drives cured meat manufacturers to step up their game. This presentation discussed the curing process, the science behind it, and the basics of how to create great tasting sausages, bacon and ham. The replacement of nitrites and phosphates with “natural” ingredients that preserve flavor, color and texture was explored. Key external manufacturing plant factors was also touched on. Samples of conventional and clean label bacon, beef jerky, and fully cooked deli sausage were tasted during the session, while demystifying the terminology, methodology and theory behind “uncured” meat products.
Webb Girard, MSc, Culinologist, Culinex, LLC speaking on “Clean Label Processed Meats” at the 2016 Clean Label Conference.