Sugars can be used in processed meats as a sweet flavor, to take the bite off salt, to increased caramelized browning during cooking or to feed lactic acid producing bacteria in fermented products. Granulated sugar was invented about 250 AD; at that time people in most areas of the world had only honey, dried fruits and berries available to… Read More »
Food grade sodium phosphate ain’t on the above list. There is nothing that can make someone give up artisan meat processing more quickly than discovering that upon reheating, their previously good tasting pre-cooked products have picked up a stale flavor i.e. Warmed Over Flavor (WOF). Equally disheartening, this flavor deterioration can literally take place overnight. … Read More »