Meat+Poultry - April 2021 - 71

Developing an
organic cure
Americans consume an estimated
$150 million worth of organic
processed meat every year, according
to the Organic Trade Association,
Washington, DC. Conventionally
grown celery powder has been
allowed for use in such products
since 2007; however, developing
an organic meat curing agent has
long been a research priority for the
National Organic Standards Board.
Delayed initially by the pandemic,
a current research project is now
investigating potential plant-based
powders that can be organically
produced. Specifically, the project will
develop best management practices for
organic crops that can be used as the
raw product for producing the curing
powder, identifying crop varieties,
fertility management and harvest/
storage protocols.

channels and put unprecedented demands on
retailers. At the same time, meat and poultry
manufacturers found themselves in unchartered
territory with having to formulate products to
withstand these evolving environments and the
stresses they put on product quality and safety.
Time and temperature fluctuations are
almost always a recipe for disaster. Heating,
freezing, exposure to oxygen during storage and
reheating fully cooked meat products makes
them susceptible to oxidation and warmedover flavor development, while increasing their
vulnerability to microbial growth.
Companies such as Wayne Farms LLC,
Oakwood, Ga., had to pivot from being a
foodservice supplier of flame-grilled, vacuumsealed and fully cooked sous vide-style chicken
breasts to packaging the product for the retail
frozen channel. By the fall of 2020, Chef's Craft

" Since last October we have been
conducting a greenhouse pilot study
investigating nitrogen uptake of the
crop, using various organic nutrient
amendments, " said Owen Washam,
graduate student at the University
of Wisconsin-Madison. " We are
interested in how timing between
nutrient applications and harvest date
affect nitrate accumulation. As we
take samples of each treatment, we
hope to identify methods conducive for
producing organic celery with a nitrate
level where it is worthwhile to juice
these plants for powder. "

" Cooking
at home
is a trend
that is not
going away.
Families are
looking for
nutritious,
affordable
ingredients
they can
easily
prepare at
home. "
- KERI BAUDER

The project will also explore the impact
of organic alternatives on cured meat
quality and safety, as well as assess
the economics and market. The team is
working closely with organic farmers
to ensure the development and
communication of practical solutions
to this industry need. 

www.meatpoultry.com | 04.21 | MEAT+ POULTRY

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Meat+Poultry - April 2021

Table of Contents for the Digital Edition of Meat+Poultry - April 2021

Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - vdg - 1
Meat+Poultry - April 2021 - vdg - 2
Meat+Poultry - April 2021 - 1
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