The chemistry of curing - Dr. Jonathan Campbell
Our guest this week is Dr. Jonathan Campbell who is an Associate Professor at Penn State University. Dr. Campbell discussed today about the art of curing and the applications of Sodium Nitrate and Nitrite in processed meats.
Meat our guest: Dr. Campbell began his career in the meat industry in 1998 while working as an Animal Science undergraduate student in the Meat Laboratory at Clemson University. From 2000 – 2006, Jonathan served as the Meat Laboratory Manager. Jonathan then accepted a full-time extension associate and research position and joined the meat science group at Iowa State…
The skinny
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