Process for producing cured meat products having antibotulinal a

Details Process for producing cured meat products having antibotulinal a Process for producing cured meat products having antibotulinal a

1981-10-19

1982-10-26

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 412

Patent

active

043562035

ABSTRACT:
A process for producing meat cured products having antibotulinal activity, which comprises separately adding to meat ascorbic acid or its salt and/or erythorbic acid or its salt in the form of a powder or aqueous solution and (B) a nitrite salt in the form of a powder or aqueous solution.

REFERENCES:
patent: 3154423 (1964-10-01), Voegeli et al.
patent: 3258345 (1966-06-01), Schack et al.
patent: 3386836 (1968-06-01), Borenstein et al.
patent: 3989851 (1976-11-01), Hawley et al.
Hendrickson et al., "Sodium Ascorbate in Stabilizing Cured Meat Color", Food Technology, 10-56, pp. 500-502, 426-652.

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