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

1980-10-14

1982-02-09

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 402, A23B 414

Patent

active

043150152

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 preparing a nitrite-stable injectable curing solution containing a nitrite, a liquid smoke and a reducing sugar, injecting the curing solution into a green belly, and processing said belly to effect curing.

REFERENCES:
Red Snow Products Technical Directory, 1-32.
Gorbator et al., "Liquid Smokes 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 and 32.
Knowles et al., "Nitrosation of Phenols In Smoked Bacon," Nature, vol. 24, 6-1974, pp. 672-673.
Knowles et al., J. Sci. Fd. Agric., 1975, 26, pp. 189-196.
Knowles et al., J. Sci. Fd. Agric., 1975, 26, pp. 267-276.
Davies et al., "Catalytic Effect of Nitropophenols on N-Nitrosamine Formation," Nature, vol. 266, 1977, pp. 657-658.

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