Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1980-04-14
1981-08-04
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
426315, 426332, 426335, 426532, 426641, 426652, A23B 402, A23L 131
Patent
active
042822602
ABSTRACT:
The growth of Clostridium botulinum and the production of enterotoxin in smoked meat products, such as bacon, is inhibited by adding to the meat products a compound selected from the group consisting of hypophosphorous acid and sodium potassium, calcium and manganese salts thereof.
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O'Brien, "USDA Acts on the Bacon Dilemma", Food Product Development, pp. 32-37, 7-1978.
Ranieri, "Nitrite Update: Search Intensifies for Bacon Curing Alternatives", Food Product Development, pp. 28 & 30 30, 10-1979.
Andres,"Starter Culture Reduces Residual Nitrite In Bacon, Food Processing", pp.56-58; 5-1979.
Data Sheet No. 806 A, Industrial Chemicals Division, Hooker Chemical Corp., Niagara Falls, N. Y. 14302.
Jadlocki, Jr. Joseph F.
Thompson John S.
Corbin Arthur L.
FMC Corporation
Ianno Frank
Kell Robert W.
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