Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1980-11-17
1982-09-07
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, 426646, 426652, A23B 402, A23L 131
Patent
active
043484190
ABSTRACT:
The growth of Clostridium botulinum and the production of enterotoxin in comminuted meat products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and non-toxic salts thereof in combination with minor amounts of sodium nitrite.
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O'Brien, "USDA acts on the bacon dilemma: alternatives promise a reprieve," Food Product Development, pp. 33-37, 1978.
Ranieri, "Nitrite update: Search intensifies for bacon curing alternatives," Food Product Development, pp. 28 and 30, Oct. 1979.
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Data Sheet No. 806A, 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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