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

1981-12-28

1983-10-25

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

426302, 426641, 426652, A23B 402, A23B 414

Patent

active

044119224

ABSTRACT:
A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps nitrite-curing, heat processing and slicing a meat product and then spraying or otherwise applying to the external surfaces of the resulting slices, after completion of said nitrite-curing and before cooking, a treating solution containing a tocopherol, liquid smoke and reducing sugar.

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