Process for making bacon having antibotulinal stability

Details Process for making bacon having antibotulinal stability Process for making bacon having antibotulinal stability

1980-05-21

1981-12-15

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426332, 426335, 426641, 426652, A23B 402, A23B 412

Patent

active

043059660

ABSTRACT:
A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not higher than 0.26% of potassium sorbate based on the weight of meat, an aqueous solution of a water-soluble organic acid and/or inorganic acid, and optionally sodium hexametaphosphate, thereby lowering the average pH of the bacon to approximately 6.0 or below.

REFERENCES:
patent: 3099566 (1963-07-01), Flesch et al.
patent: 3255022 (1966-06-01), Hinkley et al.
patent: 3386836 (1968-06-01), Borenstein et al.
patent: 3391006 (1968-07-01), Sair et al.
patent: 3515561 (1970-06-01), Flesch et al.
patent: 3595679 (1971-07-01), Schoch et al.
patent: 3666488 (1972-05-01), Nakao et al.
Ivey et al., Journal of Food Protection, vol. 41, No. 8, pp. 621-625, 8-1978.
Hall, "Acid Cure For Meat", Food Industries, 11-1935, pp. 533, 426-266.

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