Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1981-07-06
1982-08-24
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, 426644, 426652, A23B 402, A23L 131, A23L 1315
Patent
active
043461174
ABSTRACT:
The growth of Clostridium botulinum and the production of enterotoxin in corned beef and poultry products is inhibited by adding to such products an effective amount of a compound selected from the group consisting of hypophosphorous acid and nontoxic water-soluble salts thereof in combination with minor amounts of sodium nitrite.
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O'Brien, "USDA Actson the Bacon Dilemma", Food Product Development, pp. 32-37, 7/78.
Ramien, "Nitrite Update: Search Intensifies for Bacon Curing Alternatives", Food Product Development, pp. 28 and 30, 10/79.
Andres, "Starter Culture Reduces Residual Nitrite in Bacon", Food Processing, pp. 56-58, 5/79.
Data Sheet No. 806A, Industrial Chemical Division, Hooker Chemical Corp., Niagara Falls, N.Y. 14302.
Jadlocki, Jr. Joseph F.
Thompson John S.
Corbin Arthur L.
FMC Corporation
Ianno Frank
Seems Eugene G.
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