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

1983-11-08

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, A23B 400

Patent

active

044142323

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, after completion of said-nitrite curing and before cooking, a treating solution containing liquid smoke.

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Davies et al., Catalytic Effect of Nitrosophenols on N-Nitrosamine Formation, Nature, 266, pp. 657-658, Apr. 1977.
Knowles et al., Nitrosation of Phenols in Smoked Bacon, Nature, 249, pp. 672-673, Jun. 1974.
Knowles et al., Phenols in Smoked Cured Meats, Phenolic Composition, etc., J. Sci. Fd. Agric., 26, pp. 189-196, 1975.
Knowles et al., Phenols in Smoke Cured Meats: Nitrosation of Phenols, etc., J. Sci. Fd. Agric., 26, pp. 267-276, 1975.
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Booth et al., A New Approach to Wood Smoke Flavoring, Food Trade Review, 25, 26, 32, Jun. 1971.
Red Arrow Products Technical Directory, pp. 1-32.

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