Case study: Slim Jim Beef Jerky: encapsulated citric acid helps improve food safety, bottom line. (Goodmark Foods Inc.): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on March 1, 1997. The length of the article is 595 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Encapsulated citric acid effectively preserves sausage and meat products. Based on previous work with Slate Hill-NY-based Balchem Corp., Garner, NC-based Goodmark Foods successfully produced Slim Jim Classic Beef Jerky using encapsulated acids. Product quality is maintained while pH remains controlled. Company processes have eliminated the use of starter cultures and has increased production capacity with the shortening of cook cycles.

Citation Details
Title: Case study: Slim Jim Beef Jerky: encapsulated citric acid helps improve food safety, bottom line. (Goodmark Foods Inc.)
Author: Richard Stier
Publication:Food Processing (Magazine/Journal)
Date: March 1, 1997
Publisher: Putman Media, Inc.
Volume: v58 Issue: n3 Page: p56(1)

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