Safe Processing of Meat and Poultry Jerky

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dc.contributor.authorDaigle, Scott P.en
dc.contributor.authorEifert, Joseph D.en
dc.date.accessed2013-08-16en
dc.date.accessioned2014-08-14T15:04:29Zen
dc.date.available2014-08-14T15:04:29Zen
dc.date.issued2011-05-18en
dc.description.abstractThis report explains the important steps that processors should use to prepare jerky that is microbiologically safe. They include strip preparation, marinating, lethality treatment (which is now required by FSIS), and drying.en
dc.format.extent5 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/50152en
dc.identifier.urlhttp://pubs.ext.vt.edu/458/458-501/458-501_PDF.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 458-501en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subjectFood Preservationen
dc.subjectFood safetyen
dc.subject.cabtdried meaten
dc.subject.cabthot water treatmenten
dc.subject.cabtdrying methodsen
dc.titleSafe Processing of Meat and Poultry Jerkyen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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