Uncured meat has become a go-to for those interested in eating healthier, but the truth is that many of them are still ...

Add Yahoo as a preferred source to see more of our stories on Google. Sliced and plated bologna sausage - Pixel-Shot/Shutterstock Think of the food bologna, and a heavily processed — even slightly ...

Osburn, associate professor in meat science in the Texas A&M College of Agriculture and Life Sciences Department of Animal Science, has set out to find an innovative method to generate the nitric ...

Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

For centuries, people have been drying and curing meat to preserve it. One result of that practice is jerky, the tasty, chewy snack that's typically reserved for camping and road trips. But don't ...

Scan the bacon section at your local Whole Foods and you’d be forgiven for thinking that nitrites and nitrates had been banished definitively from the land of natural and organic groceries. Package ...

Families fed themselves for months without a single plug in the wall.

Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ...

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly ...