Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1979-04-23
1986-03-18
Yeung, George
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426332, 426532, 426652, A23B 412, A23L 334
Patent
active
045768250
ABSTRACT:
The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade acid encapsulated with a coating material which melts at a temperature above 115.degree. F.
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Binkerd Evan F.
Rendek Robert B.
Tracy Catherine O.
Wrobel Raymond J.
ConAgra Inc.
Yeung George
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