Process and composition for curing meat

Details Process and composition for curing meat Process and composition for curing meat

1986-05-19

1988-11-01

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

426266, 426641, 426652, A23B 402

Patent

active

047819340

ABSTRACT:
Pork and other meat products are cured with pickling solutions from which nitrite is effectively exhausted during curing, thereby avoiding nitrosoamine formation, by buffering the solutions at the requisite acid pH with an alkali metal (M) glassy phosphate of the formula M(PO.sub.2 OM).sub.n OM having an M/P mole ratio of 1.188/1 to 1.250/1 and an average chain length (n) of about 8-11.

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