Food or edible material: processes – compositions – and products – Packaged or wrapped product – Packaged product is animal flesh
Patent
1985-11-13
1989-02-21
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Packaged or wrapped product
Packaged product is animal flesh
426265, 426326, 426332, 426641, A23B 402, A23B 414, A23L 1314
Patent
active
048063720
ABSTRACT:
Bacon is rendered resistant to C. botulinum by curing with an amount of a nitrite-free pickling solution containing salt, glycerine, acetic acid and smoke flavor which imparts about 2-4% salt, 0.5-1.0% acetic acid, 0.5-2% glycerine and 0.3% smoke flavor contents by weight to fresh pork meat and then heat curing the meat until about 80-90% of the acetic acid is removed from the meat and the cured bacon has a pH of about 4-5.
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Corbin Arthur L.
Georgia Oil & Gas Co., Inc.
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