Process for preparing cooked bacon having reduced levels of N-ni

Details Process for preparing cooked bacon having reduced levels of N-ni Process for preparing cooked bacon having reduced levels of N-ni

1981-12-28

1983-04-12

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

426332, 426641, 426652, A23B 402

Patent

active

043797946

ABSTRACT:
A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.

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Davies et al., Catalytic Effect of Nitrosophenols on N-Nitrosamine Formation, Nature, 266, pp. 657-658, Apr. 1977.

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