Method of producing cured low sodium meat products

Details Method of producing cured low sodium meat products Method of producing cured low sodium meat products

1977-06-29

1978-09-12

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, 426645, 426652, 426804, A23B 402, A23L 127

Patent

active

041138856

ABSTRACT:
A method is provided for curing fresh primal cuts of meat intended for consumption by those on a low sodium diet which includes the step of subjecting a fresh primal cut to an aqueous curing solution substantially free of (a) organic nitrites and (b) chloride, phosphate, nitrate and sodium ions and containing from about 0.005 to about 0.40 percent by weight of a nitrite selected from the group consisting of potassium nitrite, ammonium nitrite, nitrous acid and mixtures thereof.

REFERENCES:
patent: 2910369 (1959-10-01), Klein
patent: 2930703 (1960-03-01), Harper
patent: 2955042 (1960-10-01), Firor et al.
patent: 3782975 (1974-01-01), Zyss
patent: 3966974 (1976-06-01), Bharucha et al.

Affiliated with

Also associated with

Rating

Method of producing cured low sodium meat products 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 of producing cured low sodium meat products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of producing cured low sodium meat products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-2384732