Control of nitrosamine formation in nitrite cured meat

Details Control of nitrosamine formation in nitrite cured meat Control of nitrosamine formation in nitrite cured meat

1975-10-02

1978-02-28

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

426281, 426332, 426641, 426652, A23B 402

Patent

active

040768490

ABSTRACT:
The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, 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), Vaegeli et al.
patent: 3402201 (1968-09-01), Schmerling
patent: 3901981 (1975-08-01), Draudt

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