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Mid-Western Research & Supply
430 N. Mosley
Wichita, KS 67202
Tel. 800-835-2832
Fax. 316-262-5136
E-mail
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Helpful Meat Processing Articles:
- Articles & information about the meat processing
industry, questions & answers about meat products,
research findings on meat products, and recommendations
for meat processing.
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The United States Department of
Agriculture
&
Food Safety Inspection Service |
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Guidelines For Meeting Lethality Performance Standards For
Meat Products |
- Guidelines for Cooked Beef, Roast Beef,
and Cooked Corned Beef
- Guidelines for Cooked Poultry Rolls and Other Cooked Poultry
Products
- Heating Deviations and Slow Come Up Time
- Computer Modeling Program Availability
- Customized Processes |
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Ham and Food Safety & Information |
- Definition of Ham
- Curing Solutions
- Dry Curing/ Wet Curing
- Food borne Organisms
- Ham Glossary
- Ham Storage information
- Timetable for Cooking Ham |
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| Safe Practices for Sausage
Production |
- Fresh Sausage
- Cooked and Smoked Sausage
- Dry Sausage
- Ingredients in Sausage
- Sanitation Issues
- Biological Hazards of Concern |
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Food Safety of Jerky |
- What is jerky?
- How can drying meat make it safe?
- What are the types of food drying?
- Why is temperature important when making jerky?
- Why is it a Food Safety Concern to Dry Meat Without First Heating
it to 160 °F?
- What Research Findings Exist on the Safety of Jerky?
- What are the USDA Meat and Poultry Hotline’s Recommendations for
Making Homemade Jerky?
- Are There Special Considerations for Wild Game Jerky?
- Is Commercially Made Jerky Safe?
- What is the Safe Storage Time for Jerky? |
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Penn State college of Agricultural
Sciences, Agricultural Research & Cooperative Extension |
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Proper Processing of Wild Game & Fish |
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Jerky Compliance guidelines from
AAMP |
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Jerky Compliance Guidelines |
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