Microbiology of meat and products

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  • Destroying Trichinae (USDA Rules)
    byChuckwagon »Sun May 09, 2010 02:18
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    Fri May 30, 2014 14:56
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  • Question about acidification of dried sausage.
    byjcflorida »Fri Mar 30, 2018 20:35
    21 Replies
    37073 Views
    Last post byjcfloridaUser avatar
    Wed Apr 18, 2018 03:04
  • prep cooking
    byjens49 »Sun Jun 19, 2022 07:53
    3 Replies
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    Last post bymichiUser avatar
    Tue Jul 05, 2022 08:01
  • Yogourt as starter culture in sausage making
    byweoochaun »Thu May 30, 2013 02:11
    84 Replies
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    Last post byDave in AZ
    Tue Apr 19, 2022 08:31
  • Cure #1 or #2 in Genoa Salami
    bybcuda »Sat Apr 22, 2017 02:01
    10 Replies
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    Last post byfordtruckbeast
    Sat Apr 09, 2022 22:06
  • Flavor of Italy
    byjens49 »Tue Apr 05, 2022 12:23
    4 Replies
    8997 Views
    Last post byjens49
    Fri Apr 08, 2022 05:15
  • Beginner question - so many choices
    byFreelance »Tue Jan 11, 2022 19:44
    4 Replies
    11326 Views
    Last post byFreelance
    Sun Feb 13, 2022 16:45
  • Ferment sausage in a bowl, not casing?
    bybkshafer »Sat Jul 06, 2013 19:34
    6 Replies
    14064 Views
    Last post byredzedUser avatar
    Sat Feb 05, 2022 18:08
  • Curing conditions to inactivate Trichinella spiralis muscle larvae in ready-to-eat pork sausage
    byIndaswamp »Fri Dec 24, 2021 18:04
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    Last post byIndaswamp
    Fri Dec 24, 2021 18:04
  • Cool Technical Paper I found...on Staph. strains
    byIndaswamp »Tue Feb 09, 2021 16:25
    1 Replies
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    Last post byredzedUser avatar
    Wed Feb 10, 2021 19:36
  • Black Spots
    bySupersat »Wed Jan 27, 2021 01:04
    5 Replies
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    Last post byredzedUser avatar
    Fri Jan 29, 2021 19:02
  • Texel DCM-1 % Percentage
    byharleykids »Wed Jan 20, 2016 17:35
    4 Replies
    13894 Views
    Last post byStefanSUser avatar
    Mon Jan 18, 2021 15:22
  • Backslopping mould culture
    byredzed »Thu Jun 19, 2014 06:47
    6 Replies
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    Last post byAlbertaedUser avatar
    Sun Jan 17, 2021 02:11
  • Question about microbes and salt concentration
    byIndaswamp »Sat Jan 16, 2021 23:57
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    Last post byIndaswamp
    Sat Jan 16, 2021 23:57
  • Potential of toxic moulds in sea salts
    byredzed »Sat Feb 15, 2020 16:27
    8 Replies
    15314 Views
    Last post byButterbeanUser avatar
    Wed Mar 18, 2020 20:37
  • Storing vacuum packed, peeled, dry cured sausages at room temperature
    byreddal »Sat Feb 08, 2020 14:45
    2 Replies
    11117 Views
    Last post byStefanSUser avatar
    Sun Feb 09, 2020 16:27
  • Using Cultures in Curing Whole Muscle Cuts
    byBob K »Sun Oct 27, 2013 14:26
    26 Replies
    51533 Views
    Last post byreddal
    Mon Nov 18, 2019 19:01
  • Rowu Ferm/Rowu Star
    byKunde »Wed May 11, 2016 12:14
    9 Replies
    14504 Views
    Last post byChickenthief
    Sun Feb 10, 2019 15:05
  • Staphylococcus and pH
    byStefanS »Sun Dec 30, 2018 03:39
    3 Replies
    10007 Views
    Last post byredzedUser avatar
    Mon Jan 28, 2019 03:10
  • Natural ferment
    byjens49 »Sun Aug 26, 2018 14:37
    5 Replies
    13105 Views
    Last post byjens49
    Fri Sep 14, 2018 07:05
  • Green mold
    byoil99 »Thu Jul 12, 2018 22:09
    6 Replies
    15556 Views
    Last post byredzedUser avatar
    Tue Jul 17, 2018 16:43
  • Problem with starter culture - BL-C 007
    byjens49 »Sun Feb 04, 2018 15:50
    41 Replies
    43662 Views
    Last post byreddal
    Thu Jul 05, 2018 10:16
  • Starter cultures in the Philippines?
    byredzed »Sat Jun 02, 2018 04:15
    0 Replies
    32312 Views
    Last post byredzedUser avatar
    Sat Jun 02, 2018 04:15
  • Natural Fermentation
    byjens49 »Tue Apr 24, 2018 12:57
    6 Replies
    12163 Views
    Last post byStefanSUser avatar
    Thu Apr 26, 2018 01:39
  • Mould-600
    byFusion5567 »Fri Jan 20, 2017 22:54
    29 Replies
    33167 Views
    Last post bycajuneric
    Sun Apr 22, 2018 17:22
  • Cappy Gone Bad?
    byKijek »Thu Apr 19, 2018 18:46
    4 Replies
    10605 Views
    Last post byKijek
    Sat Apr 21, 2018 14:37
  • Controlling Listeria - Bio Cultures
    byBob K »Mon Feb 05, 2018 20:55
    0 Replies
    32543 Views
    Last post byBob KUser avatar
    Mon Feb 05, 2018 20:55
  • Pasted hog casings
    byredzed »Mon Dec 02, 2013 01:53
    13 Replies
    27232 Views
    Last post byjoe_indi
    Tue Nov 28, 2017 07:21
  • Can I send salami by mail ?
    bybcuda »Mon Jun 12, 2017 23:07
    4 Replies
    14538 Views
    Last post byredzedUser avatar
    Tue Jun 13, 2017 17:40
  • Color of mold is it ok ?
    bybcuda »Fri May 05, 2017 23:43
    11 Replies
    23778 Views
    Last post byredzedUser avatar
    Mon May 08, 2017 19:42
  • Nitrite/Nitrate discussion
    bySleebus »Sun Apr 30, 2017 15:30
    6 Replies
    13239 Views
    Last post bySleebus
    Tue May 02, 2017 12:51
  • MATH!
    bySTICKSTRING »Sun Apr 30, 2017 05:20
    4 Replies
    11727 Views
    Last post bySTICKSTRING
    Mon May 01, 2017 20:09
  • Safety question and GDL
    byjens49 »Fri Mar 17, 2017 08:17
    12 Replies
    18913 Views
    Last post byredzedUser avatar
    Thu Mar 23, 2017 06:48
  • Cold-smoking & Food Safety
    bySteve Schroeder »Wed Jan 25, 2017 15:46
    4 Replies
    12044 Views
    Last post bySteve Schroeder
    Wed Jan 25, 2017 18:27
  • Surface mold starter question
    byfatboyz »Thu Dec 22, 2016 02:14
    20 Replies
    26005 Views
    Last post bymuxmun
    Mon Jan 09, 2017 20:18
  • Penicillium salamii
    byKunde »Tue Nov 22, 2016 13:07
    4 Replies
    12901 Views
    Last post byKunde
    Wed Nov 23, 2016 05:41
  • Two Ol' Time Tricks
    byChuckwagon »Wed Nov 16, 2011 07:59
    8 Replies
    20922 Views
    Last post byK98 AL
    Tue Nov 01, 2016 18:57
  • Storing cultures
    byfatboyz »Mon Aug 29, 2016 00:55
    2 Replies
    10813 Views
    Last post byfatboyz
    Mon Aug 29, 2016 14:15
  • Question about GDL culture starter?
    byfatboyz »Wed Aug 24, 2016 01:36
    9 Replies
    18048 Views
    Last post byredzedUser avatar
    Sat Aug 27, 2016 16:06
  • Using cultures after "best before" date?
    byredzed »Wed Feb 17, 2016 21:09
    2 Replies
    17018 Views
    Last post byDaveOmak
    Wed Feb 24, 2016 02:58
  • Water in dry cured products
    byredzed »Tue Feb 09, 2016 22:50
    3 Replies
    12028 Views
    Last post byShuswapUser avatar
    Fri Feb 19, 2016 21:02
  • A Question That Was Asked On Another Forum
    byDevo »Tue Feb 09, 2016 13:12
    10 Replies
    17593 Views
    Last post byButterbeanUser avatar
    Thu Feb 11, 2016 07:25
  • B-LC-007
    byIdaKraut »Mon Mar 17, 2014 20:15
    12 Replies
    31051 Views
    Last post byharleykids
    Wed Jan 20, 2016 06:59
  • Trichinae parasites in wild game
    byredzed »Mon Mar 02, 2015 19:01
    6 Replies
    18814 Views
    Last post byredzedUser avatar
    Sat Sep 26, 2015 16:04
  • Using cheese cultures as in fermented sausages.
    bybilly218 »Tue Apr 21, 2015 20:32
    1 Replies
    11410 Views
    Last post byBob KUser avatar
    Tue Apr 21, 2015 22:17
  • Evan M. Brady Thesis Articles For Download
    byDevo »Mon Jan 26, 2015 14:30
    1 Replies
    11270 Views
    Last post byBob KUser avatar
    Mon Jan 26, 2015 15:43
  • Trichinella in wild boars
    byDevo »Tue Nov 11, 2014 03:03
    19 Replies
    38078 Views
    Last post byredzedUser avatar
    Thu Dec 18, 2014 00:57
  • Equalization under vacuum
    byDevo »Tue Nov 18, 2014 21:08
    18 Replies
    33399 Views
    Last post byShuswapUser avatar
    Sat Nov 22, 2014 18:57
  • Factors that influence the color of meat
    byShuswap »Tue Nov 18, 2014 16:07
    4 Replies
    13909 Views
    Last post byShuswapUser avatar
    Wed Nov 19, 2014 05:50
  • Bactoferm 600
    bycrustyo44 »Mon Nov 10, 2014 08:10
    2 Replies
    12546 Views
    Last post byoneills
    Mon Nov 10, 2014 11:02
  • Spreadsheets/calculators to determine nitrite amount:WARNING
    byredzed »Wed Nov 05, 2014 05:44
    2 Replies
    12241 Views
    Last post byDiggingDogFarmUser avatar
    Wed Nov 05, 2014 06:43
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