Control of nitrosamine formation in nitrite cured meat by use of

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

1975-10-02

1977-08-02

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

426281, 426332, 426641, 426652, A23B 402, A23L 131

Patent

active

040396908

ABSTRACT:
The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.

REFERENCES:
patent: 3052560 (1962-09-01), Delaney
patent: 3154421 (1964-10-01), Voegeli et al.
patent: 3901981 (1975-08-01), Draudt
WADC Report No. TR 53-353, pp. 30, 45, from CA:32:4251; CA 31:6858; CA 36:7282.

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