HACCP and UMAi

  • BrettBarrett
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1 week 5 days ago #14315 by BrettBarrett
HACCP and UMAi was created by BrettBarrett
Can anyone elaborate how HACCP and UMAi work in a commercial kitchen sense? Dry ageing traditionally requires dedicated equipment, which UMAi does away with yet my understanding is that HACCP and regulatory bodies do not understand the process and it falls well outside our HACCP procedures. Any insight would be greatly appreciated.

Thanks

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1 week 5 days ago - 1 week 5 days ago #14316 by BagLady
Replied by BagLady on topic HACCP and UMAi
Brett,

Here are some resources:

From our B2B brand site, DryAgePro.com:
www.dryagepro.com/blog/haccp-impact-usin...duce-dry-cured-meats

From Meat Science, 2006:
www.ncbi.nlm.nih.gov/pubmed/22062568

From Meat Science, 2009:
www.researchgate.net/publication/4334107..._for_two_aging_times

We hope this helps.

BagLady

Dry aging geek
Last edit: 1 week 5 days ago by BagLady.

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1 week 5 days ago #14317 by BrettBarrett
Replied by BrettBarrett on topic HACCP and UMAi
Thanks.

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