Dr. Brian Nummer PhD

FOOD-SAFETY.GURU

Category: meat-poultry

Basturma (Middle-eastern dried beef)

Basturma Categorization of Special Process: Basturma is a dried whole muscle meat product. It is made in a similar manner to dried ham (prosciutto, parma and country ham), dried pork belly (pancetta), dried pork shoulder (coppa), and dried beef round (bresaola, beef prosciutto, and basturma). Product Characteristics: Boneless beef, usually a high quality cut (incl […]

Vegetable meat cure

Some chefs and retailers are turning to “natural” sources of nitrate or nitrite when curing meats.  The most common reason is to retain a claim of “natural” or preservative-free. Traditional nitrite or nitrate salt mixtures (pink salts) are food additives and preservatives that were chemically synthesized. Some vegetable extracts such as celery juice powder contain […]

Meat Glue

Transglutaminase (Activa) Transglutaminase is affectionately called “meat glue”. It is sold to Chefs under the trade name Activa™. There may be other brands out there. It was discovered back in 1959 as a component of the blood clotting complement.  A common example of culinary use is to bind a bacon wrap to another protein (steak, […]

Dry aging meat in “special” bags

Dry aging beef (and other meats) is said to enhance flavor and tenderness.  It is often used by upscale purveyors to distinguish their products from others.  Dry aging meat is essentially aging meat without protection is a refrigerator.  Cuts are stored separate from each other to permit air flow to dry them in 1-6 weeks.  […]