Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1982-06-28
1984-04-17
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
426281, 426332, 426652, A23B 402, A23B 414
Patent
active
044434839
ABSTRACT:
A method for inhibiting the formation of nitrosamines during the cooking of a nitrite-cured meat, by introducing a gamma pyrone compound, optionally in combination with a reducing sugar or liquid smoke, into the meat prior to cooking.
REFERENCES:
patent: 2781271 (1957-02-01), Wiesman et al.
patent: 3156569 (1964-11-01), Griffin et al.
patent: 3186853 (1965-06-01), Meusel
patent: 3821444 (1974-06-01), Sato et al.
patent: 3857981 (1974-12-01), Sato et al.
patent: 3867558 (1975-02-01), Sato et al.
patent: 4279936 (1981-07-01), Jones et al.
patent: 4315015 (1982-02-01), Theiler
Sato Kunito
Theiler Richard F.
Armour Food Company
Barber Frank T.
Corbin Arthur L.
Harrer Richard G.
Howard Bernard L.
LandOfFree
Method for inhibiting nitrosamine formation during cooking of me does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for inhibiting nitrosamine formation during cooking of me, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for inhibiting nitrosamine formation during cooking of me will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-95509