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

1980-06-12

1982-02-16

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, 426641, 426652, A23B 400

Patent

active

043159486

ABSTRACT:
This invention relates to a process for preparing bacon and, more particularly, to a process for preparing bacon which, when cooked, will have reduced levels of N-nitrosamines by injecting green bacon bellies with a curing solution composed of a nitrite-containing pickle, a liquid smoke and a food grade emulsifier.

REFERENCES:
patent: 2974047 (1961-03-01), Holmes
patent: 3868468 (1975-02-01), Tompkin et al.
patent: 4112133 (1918-09-01), Rao et al.
Red Arrow Products Technical Directory, pp. 1-32.
Gorbator et al., "Liquid Smoke for use in Cured Meats", Food Technology, vol. 25, (1971), pp. 71-77.
Booth et al., "A New Approach to Wood Smoke Flavoring", Food Trade Review, 6-1971, pp. 25, 26 & 32.
Knowles et al., "Nitrosation of Phenols in Smoked Bacon", Nature, vol. 24, 6-1974, pp. 672-673.
Knowles et al. (I), J. Sci. Fd. Agric., 1975, 26, pp. 189-196.
Knowles et al. (II), J. Sci. Fd. Agric., 1975, 26, pp. 267-276.
Davies et al., "Catalytic Effect of Nitrosophenols on N-Nitrosamine Formation", Nature, vol. 266, 1977, pp. 657-658.

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