Proper Amount of Nitrite
This page corresponds to Training Video 11 in MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete Training Video 11: Calculations to Determine the Proper Amount of Nitrite.
Supplemental Information
-
Heat Treated Shelf Stable Meat and Poultry Products
Published on April 26, 2020
An HCAAP plan by the University of Wisconsin intended for heat treated shelf stable meat and poultry products. -
USDA Processors Calculation Handbook
Published on April 26, 2020
A hand book created by the USDA that details the necessary calculations for processing meat and poultry. -
Fully Cooked Non-shelf Stable Meat and Poultry
Published on April 26, 2020
A guide from the University of Minnesota on fully cooked non-shelf stable meat and poultry. -
2011 Sodium Nitrite Paper
Published on April 26, 2020
A paper examining the use of sodium nitrite in meat and poultry processing as well as a review of curing and its risks and benefits.
Contact
For customer service or technical support questions when ordering the DVD or online video access, please contact shop.msu.edu customer support.
For questions about the variance, please contact the Michigan Department of Agriculture and Rural Development (MDARD) at 1-800-292-3939. You can also find more information about the meat variance at MDARD’s Meat Processing Regulations and Resources page.
For questions about the meat variance training series and how it can help you, please contact MSU Extension specialist Jeannine Schweihofer at grobbelj@msu.edu or Sarah Wells at wellssa1@msu.edu.
Print
Email