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

1977-01-26

1978-05-09

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, 426641, 426645, 426652, A23B 402

Patent

active

040887936

ABSTRACT:
Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4-tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usually attained during frying, grilling or broiling.

REFERENCES:
patent: 2553533 (1951-05-01), Komarik et al.
patent: 2828212 (1958-03-01), Sair
patent: 3154421 (1964-10-01), Voegeli et al.
patent: 3347677 (1967-10-01), Jaworski et al.
patent: 3966974 (1976-06-01), Bharucha et al.
Lin, J. S., et al., "Ethoxyquin Nitroxide", J. Agric. Food Chem., 23 No. 4, 1975, pp. 798-800.

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