Curing of meat using organic nitrites

Details Curing of meat using organic nitrites Curing of meat using organic nitrites

1975-06-04

1976-06-29

Hoffman, James R.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Red heme, i.e., meat pigment

426266, 426332, 426652, A23L 1272, A23L 131, A23B 414

Patent

active

039669742

ABSTRACT:
The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of conventional sodium nitrite and sodium nitrite-sodium nitrate combinations. An ascorbate or isoascorbate is preferably present in the curing mixture.

REFERENCES:
patent: 2828212 (1958-03-01), Sair
patent: 3386836 (1968-06-01), Borenstein et al.

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