Texas A&M Meat Scientist Developing 'No Nitrite-Added' Cured Meats
Researchers are working on a new technique that would use an amino acid instead of sodium nitrite to cure meat and poultry products.
Source: tamu.edu
Stay updated with breaking news from Chris Kerth. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
Researchers are working on a new technique that would use an amino acid instead of sodium nitrite to cure meat and poultry products.