Control of nitrosamine formation in nitride cured meat with 1,2,

Details Control of nitrosamine formation in nitride cured meat with 1,2, Control of nitrosamine formation in nitride cured meat with 1,2,

1975-12-22

1978-05-02

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426332, 426281, 426302, 426641, 426652, 426654, A23B 402

Patent

active

040875610

ABSTRACT:
The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain 1, 2, 3, 4-tetrahydro-6-alkoxyquinoline compounds in the curing mixtures or to treat the cured meat.

REFERENCES:
patent: 2553533 (1951-05-01), Komarik et al.
patent: 2828212 (1958-03-01), Sair
patent: 3052560 (1962-09-01), Delaney
patent: 3154421 (1964-10-01), Voegeli et al.
patent: 3901981 (1975-08-01), Draudt

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