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 University.

Campbell worked in Ames from 2006-2013, where he gained valuable knowledge and extensive experience in the area of processed meats and food safety. Jonathan then joined the Animal Science faculty at Penn State University on July 1, 2013 where he currently serves as the Extension Meat Specialist hosting numerous workshops and short courses annually.

Campbell is also closely tied to meat and food processors in the Mid-Atlantic and Northeastern U.S. and works on validating the safety of various processed meat items, specifically artisanal salumi and charcuterie style products.

Today you will learn about:

1. The importance of curing

2. Sodium Nitrite

3. Natural sources of Nitrite and Nitrate

4. Meat processing

5. Other non-meat ingredients

6. Regulations

and much more!