Organic Alternatives to Conventional Celery Powder as a Meat Curing Agent

This project addresses the critical stakeholder need to ensure an adequate and stable supply of organic curing powder for the organic cured meat industry. Celery powder has been in use since the inception of the USDA NOP as a “curing” agent in organic processed meat products. During this time, the industry has grown to an estimated $150 M. In 2019, all celery powder available to organic meat processors is conventionally grown and processed; a change in regulation requires all powder to be derived from organic sources, placing significant repercussions on the entire organic cured meat industry.

To address this critical issue, we will pursue 4 objectives:

1. Assessment of nitrogen (N) fertility, genetics, and environment on nitrate levels in organic celery, chard, and beets
2. Sensory and quality evaluation of cured meat products using organic vegetable powder
3. Economic and market assessment of organic celery powder and cured meat products
4. Extension of results.

Our long-term goal is to enhance the capacity of farmers and processors to profitably produce high quality organic processed meat products, while providing economic, agronomic, and environmental benefits to organic crop rotations.

This project is funded by a USDA Organic Research and Extension Initiative Grant.