Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – For use with meat – poultry or seafood
Patent
1982-03-16
1984-02-28
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
For use with meat, poultry or seafood
252400R, 252400A, 426265, 426266, A23B 402, A23B 414
Patent
active
044341873
ABSTRACT:
A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substantially uniform mixture of water soluble particulated meat curing constituents, water insoluble amorphous absorbent silica particles and a liquid alpha-tocopherol uniformly distributed on the water soluble particles and said silica particles. The mixture preferably further contains particulated lecithin, when it is to be employed for "wet" curing, to further enhance the stability of the aqueous brine solution produced by dissolving the free-flowing mixture in water, through which the alpha-tocopherol is uniformly dispersed, providing a pumpable liquid for injection into meat products. The free-flowing mixture can contain appropriate amounts of any one or mixtures of other ingredients of the types conventionally employed in the curing of meat products, such as salt, sugar, erythorbates, ascorbates, phosphate salts, nitrites, nitrates and the like.
REFERENCES:
patent: 1696374 (1928-12-01), Agthe
patent: 2550726 (1951-05-01), Searle
patent: 2955042 (1960-10-01), Firor et al.
patent: 3231392 (1966-01-01), Sair
patent: 3505080 (1970-04-01), Cullen
patent: 3812269 (1974-05-01), Mueller et al.
patent: 4021582 (1977-05-01), Hsu
patent: 4200542 (1980-04-01), Sedlak
patent: 4282260 (1981-08-01), Jadlocki, Jr. et al.
patent: 4342789 (1982-08-01), Ueno et al.
Hawley, Condensed Chemical Dictionary, 9th ed., 1977, p. 509.
Pensabene et al., "Effect of Tocopherol Formulation on the Inhibition of Nitrosopyrolidine Formation in Model Systems", J. Fd. Sci. (1977), 426-266.
Fiddler et al., "Inhibition of Formation of Volatile Nitrosamines in Fried Bacon by the Use of Cure-Solubilized Tocopherol", J. Aquo Fd. Chem. 26(3), 1978, pp. 653-656.
O'Brien, "USDA Acts on The Bacon Dilemma", Food Product Development, pp. 32-37, 7/78, 426-266.
"Influence of Curing Ingredients and Storage Time on the Quality of Preblended Sausage Meats and Frankfurters" by Waldman, Westerberg and Simon in Journal of Food Service-Vol. 39 (1974) pp. 718-722.
"Tocopherol, Carotene and Ascorbyl Palmitate" by Dr. H. Klaui in Flavours, Jul./Aug. 1976.
"Stability of Tocopherol in Bacon" by Mergens, Keating, Osadca, Araujo, De Ritter and Newmark, in Food Technology 32, Nov. 1978, pp. 40-44.
"Nitrite Update:Search Intensifies for Bacon Curing Alternatives" by Sheryl Ranieri, Oct. 1979 issue.
"Nitrosamines: Occurrence, Chemistry, Toxicity and Inhibition" by R. V. Smith, in Chemical Times & Trends, Jan. 1980 issue pp. 35-42.
"International Symposium Reviews Impact of Vitamin C on Iron Absorption, Nitrosation, Food Formulation Technologies" in Food Processing, Jul. 1981.
Technical Reference-Silica, vol. 18, pp. 61-67.
Chandler William S.
Heiss John F.
Wilkens Walter F.
Corbin Arthur L.
Diamond Crystal Salt Company
LandOfFree
Meat curing composition does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Meat curing composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Meat curing composition will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-759178