Reference Materials
The following section of Reference Pages is full of helpful and important reference information
compiled by our in-house technical staff. We hope you find it useful.
Herbs & Spices Reference
The Modern Spice Shelf
Storage & Handling of Spices
Ingredients, Additives & Flavours Reference
More About… Sodium/Potassium Nitrites And Nitrates
Meat Processing Additives & Binders
Recommended Cooked Sausage Ingredient Levels
Using Lactic Acid Starter Culture
Phosphates In Meat Processing
Malabar Sure Cure
Sodium Erythorbate, Sodium Ascorbate, and Ascorbic Acid
Nitrite Levels
 Seasonings & Meat Formulations Reference
Trouble Shooting Guide for Sausage Makers
Ensuring Good Quality Ham
Brine Preparation
Dry & Semi-Dry Sausage
Trouble Shooting Guide for Fermented Meats
Predicting Food Spoilage
Composition of Beef and Pork
Moisture and Protein Levels
Marinades, Glazes & Rubs Reference
Marinades – How To Use Them
Stuffings, Breadings & Batters Reference
The Frying Process
Sausage Casings Reference
Preparing And Stuffing Natural Casings
Additional Reference
Glossary of Common Terms
Glossary of Sausages
Nutritional Labelling Guide
On-Line Resources
Weights and Measures
Concentrations
Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
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