Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1982-06-18
1984-03-06
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Red heme, i.e., meat pigment
426332, 426646, 426652, A23B 402, A23B 414
Patent
active
044354339
ABSTRACT:
A method for nitrite-curing meat generally, and bacon in particular, wherein the cured product exhibits both a reduced tendency to form nitrosamines and a resistance to surface charring when cooked. The method utilizes the essential step of introducing a reducing sugar alkylated in the C-1 position, a specific example of which is a methylglucoside, into the meat product before cooking for consumption. The alkylated reducing sugar can be introduced either as a constituent of the curing pickle or can be separately delivered into the meat prior to cooking.
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Pigman, The Carbohydrates, 1957, pp. 4, 33 & 36.
Chem. Abstracts, vol. 71, 1969, No. 69468s.
Chem. Abstracts, vol. 91, 1979, No. 54926d.
Armour Food Company
Barber Frank T.
Corbin Arthur L.
Harrer Richard G.
Howard Bernard L.
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