Processed & Cured Meats

Quick Links

Processed Meat & Poultry Validation Database– provided by Foundation of Meat & Poultry Research & Education

Understanding Processed Meat

Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products

Processing Procedures: Dried Meats

Processing Inspectors’ Calculations Handbook

Table of Safe and Suitable Ingredients (Updated Oct. 28, 2020)

FSIS Directives

7,000 Series: Processed Products

University Resources

Restricted Ingredient Calculations: A Helpful Tool for Meat Processors in the Development of Processed Meats by the University of Wisconsin-Madison