Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1976-09-29
1978-03-14
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, 426545, 426641, 426652, A23B 402, A23B 414
Patent
active
040791530
ABSTRACT:
Formation of carcinogenic nitrosamines when meats such as bacon and ham cured with the use of excess nitrite are grilled or fried is suppressed by introducing a 1, 2-dihydroquinoline into the meat.
REFERENCES:
patent: 2553533 (1951-05-01), Komarik et al.
patent: 2828212 (1958-03-01), Sair
patent: 3278308 (1966-10-01), Marco
Farrell James J.
Jones Raymond N.
Kelly Michael J.
Kurtz Melvin H.
Lever Brothers Company
LandOfFree
Cured meats does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Cured meats, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Cured meats will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2230925