Process for preparing cooked meat having reduced levels of N-nit

Details Process for preparing cooked meat having reduced levels of N-nit Process for preparing cooked meat having reduced levels of N-nit

1981-07-27

1983-07-26

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

426281, 426332, 426641, 426644, 426646, 426652, A23B 402, A23B 414

Patent

active

043954286

ABSTRACT:
A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an additional nitrosamine-inhibiting substance which may be liqid smoke, a reducing sugar, or a combination thereof, and thereafter processing the meat to effect curing. The invention is applicable either to ground meat, such as sausage, or to intact cuts of meat, such as ham or bacon bellies.

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