Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Red heme – i.e. – meat pigment
Patent
1980-07-01
1982-08-03
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, 426335, 426641, 426646, 426652, A23B 402, A23B 414
Patent
active
043427898
ABSTRACT:
A process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in pork which comprises separately adding to the pork (A) a liquid or powdery additive composition containing sorbic acid or potassium sorbate and optionally (A') a powdery or liquid additive composition containing at least one of such reducing agents as ascorbic acid or its salts, erythorbic acid or its salts, higher fatty acid esters of ascorbic acid and erythorbic acid, higher acetals of ascorbic acid and erythorbic acid and tocopherols, and (B) a liquid or powdery curing agent containing nitrite.
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Fujita Yatsuka
Inamine Shigeo
Kanayama Tatsuo
Matsuda Toshio
Ueno Ryuzo
Corbin Arthur L.
Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo
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