CA1077336A - Precooked bacon with low nitrite content - Google Patents
Precooked bacon with low nitrite contentInfo
- Publication number
- CA1077336A CA1077336A CA253,760A CA253760A CA1077336A CA 1077336 A CA1077336 A CA 1077336A CA 253760 A CA253760 A CA 253760A CA 1077336 A CA1077336 A CA 1077336A
- Authority
- CA
- Canada
- Prior art keywords
- bacon
- ppm
- bellies
- belly
- nitrite
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
Abstract
Abstract of the Disclosure Precooked sliced bacon is produced which is generally comparable in nature and quality to conventional precooked sliced bacon but which has a reduced nitrite content as compared to conventional precooked sliced bacon. At the present time under Federal regulations, it is permissible to introduce up to approximately 200 ppm of nitrite (calculated as sodium nitrite) when curing bacon bellies. By the present invention, this concentration of nitrite can be reduced to a range from about 5 ppm to about 120 ppm without producing unacceptable changes in the bacon provided that, after smoking, the bacon is sliced and then precooked thereby reducing its water content to a level which does not support growth of Clostridium botulinum.
Description
This invention relates gener~lly to innovations and improvements in the production of precooked sliced bacon character-i2ed by its low nitrite content while exhibiting the qualities and characteristics of precooked sliced bacon conventionally made with greater nitrite content.
It has been conventional for many years to include nitrites and/or nitrates in the cure compositions utilized in curing bacon bellies. Presently, the maximum legal concentration or content of nitrite (calculated as sodium nitrite) permitted by the Eederal Government is approximately 200 parts per million (ppm). However, there have been studies which indicate that bacon made with legally permissible levels of nitrites and/or nitrates results in detectable carcinogenic nitrosamines after cooking. Studies reveal that the quantity of nitrosamines produced is dependent upon the square of the nitrite concentxation. Reference is made to J. National Cancer Institute, Volume 44, page 633 (1970), S. S. Mirvish, "The Kinetics of Dimethylamine Nitrosation in Relation to Nitrosamine Carcinogene-sis" .
Studies ~lso indicate that nitrite inhibits growth of Clostridium botulinum and, therefore, offers protection against botulism. More particularly, the growth of, and toxin production by, Clostridium botulinum is progressively inhibited as the nitrite concentration is increased. Reference is made to R. A. Greenberg, "The Effect of Nitrite on Botulinal Toxin Formation in Bacon", 1973 Proceedings of the Meat Industr~ Research Conference, page 69.
Accordingly, the predictable effect of substantially reducing the nitrite content in producing bacon is a substantial reduction in the protection against botulism which is provided when conventional, legally permissible concentrations of nitrite are present in bacon.
However, in accordance with the present invention, bacon can be commercially produced in sliced precooked form having a low content or concentration of nitrite comparable to, or having at least most of the desirable attributes of~ conventional bacon made
It has been conventional for many years to include nitrites and/or nitrates in the cure compositions utilized in curing bacon bellies. Presently, the maximum legal concentration or content of nitrite (calculated as sodium nitrite) permitted by the Eederal Government is approximately 200 parts per million (ppm). However, there have been studies which indicate that bacon made with legally permissible levels of nitrites and/or nitrates results in detectable carcinogenic nitrosamines after cooking. Studies reveal that the quantity of nitrosamines produced is dependent upon the square of the nitrite concentxation. Reference is made to J. National Cancer Institute, Volume 44, page 633 (1970), S. S. Mirvish, "The Kinetics of Dimethylamine Nitrosation in Relation to Nitrosamine Carcinogene-sis" .
Studies ~lso indicate that nitrite inhibits growth of Clostridium botulinum and, therefore, offers protection against botulism. More particularly, the growth of, and toxin production by, Clostridium botulinum is progressively inhibited as the nitrite concentration is increased. Reference is made to R. A. Greenberg, "The Effect of Nitrite on Botulinal Toxin Formation in Bacon", 1973 Proceedings of the Meat Industr~ Research Conference, page 69.
Accordingly, the predictable effect of substantially reducing the nitrite content in producing bacon is a substantial reduction in the protection against botulism which is provided when conventional, legally permissible concentrations of nitrite are present in bacon.
However, in accordance with the present invention, bacon can be commercially produced in sliced precooked form having a low content or concentration of nitrite comparable to, or having at least most of the desirable attributes of~ conventional bacon made
2 --r~
~ith maximum legal ~uan-tities of nitrite. This invention makes i-t possible to eliminate or, at least substantially reduce, the possible hazards of ingesting carcinogenic nitrosamines from conventional cooked bacon, by virtue of very substantially reducing the nitrite content combined with prefrying or precooking the slicer1 bacon so as to lower the water activity to or below the level where growth of Cl. botulinum and similar organisms occurs.
The object of the present invention, generally stated, is the provision of a commercially feasible method of producing precooked sliced bacon comparable to conventional precooked sliced bacon except that the bacon produced by this invention has a reduced nitrite content which at least substantially reduces the possible formation of carcinogenic nitrosamines during cooking.
More specifically, an object of the present invention is a commercially feasible method of producing precooked sliced bacon characterized by its low nitrite content while exhibiting the attributes generally associated with bacon produced with higher nitrite levels, wherein the method includes the steps of treating bacon bellies with a cure composition containing salt, sugar and a low content of sodium nitrite; smoking the bacon bellies after the cure composition has at least had a chance to become dispersed in the bellies; chilling the smoked bellies; slicing the chilled bellies;
and cooking the sliced bacon so as to reduce its water content to or below a level at which the water content does not support growth of Cl. botulinum or other similar organisms.
Sodium nitrite is the preferred source of nitrite for this invention, but potassium nitrite can also be used.
By the present invention, if the level or concentration of sodium nitrite introduced into the bacon is from about 5 ppm to about 120 ppm, precooked sliced bacon can be produced which will be acceptable and comparable in quality to bacon produced with a sodium nitrite content of 200 ppm. Under this invention, a preferred ~ 3 =
~3~3~
ange of sodium nitrite is from about 15 ppm to about 120 ppm and an especially preEerred range is from about 15 ppm to about 60 ppm.
The general method of producing precooked low level nitri-te sliced bacon in accordance with the present invention includes the following steps: (1) skin the bacon bellies; (2) pump the skinned bacon bellies with cure or apply the cure composition to the bellies by some other acceptable method; (3) cure the bellies sufficiently to permit the cure compositio~ to become dispersed adequately in the bellies; (4) smoke the bellies; (5) chill the smoked bellies; (6) slice the chilled bellies; (7) cook the bacon slices; and (8) package the precooked sliced bacon.
The following specific examples will more specifically illustrate the invention and teach the presently preferred pro-cedures for practicing the same.
Examples 1 - 3 Pork bacon bellies were pumped to the 10% level, by weight, with the following cure compositions:
Ingredient Example 1 Example 2 Example 3 Sodium Chloride 1.5 lb. 1.5 lb. 1.5 lb.
Sugar 0.86 lb. 0.86 lb. 0.86 lb.
Sodium Ascorbate 0.055 lb. 0.055 lb. 0,055 lb.
Sodium Tripolyphosphate 0.5 lb. 0.5 lb. 0.5 lb.
Sodium Nitrite 0,227 grams 0.454 grams 0.681 grams (5 ppm) (10 ppm) (15 ppm) Water 7.09 lb. 7.09 lb. 7.09 lb.
The pumped bellies were held in a 32 F. cooler for two days to allow the cure to b~come dispersed and were then processed in a smokehouse for a period of 22 hours, reaching an internal 3Q temperature of 128 F. ~ 130 F. The smoked bacon bellies were chilled, sliced and cooked to a yield of approximately 36~. The cooked sliced bacon was then wrapped and/or vacuum sealed in an oxygen barrier film. The bacon made with 15 ppm nitrite had acceptable 73~
olor development and flavor while the color developmen-t and flavor were acceptable but less desirable at 10 ppm and 5 ppm.
Examples 4 - 8 Skinned pork bacon bellies were pumped with cure composi-tions so as to provide the bacon bellies with sodium nitrite levels ranging from 0 to 120 ppm as follows:
Sodium Sodium Sodium Tripoly- Sodium Sodium Nitrite Chloride Sucrose phosphate Ascorbate Nitrite Water ppm % % % ~ % %
Example 4 0 13.63 7.732.73 0.5 0 75.4 Example 5 15 13.63 7.732.73 0.5 0.0136 75.4 Example 6 30 13.63 7.732.73 0~5 0.0273 75.4 Example 7 60 13.63 7.732.73 0.5 0.0546 75.4 Example 8 120 13.63 7.732.73 0.5 0.1091 75.4 Fresh skinned bellies o~ 13 lb. weight range were pumped to 12.5~ increase in weight with a 5-needle hand operated pumping device. The bellies were cured for three days in a 40 F. cooler and then smokehouse processed for 22 hours, reaching an internal tempera-ture of 128 - 130 F. The bellies were chilled to 26 - 28 F. and formed. The formed bacon was sliced approximately 10 slices per inch and fried on a belt grill. The average frying yield was 36%.
The fried bacon was placed on metallized trays and vacuum packaged in an oxygen barrier film.
Samples of the prefried bacon at the five different sodium nitrite levels were evaluated by taste panels. The samples were evaluated at intervals rom two weeks to six months after prefrying and storage at 32 F., 45 F. and room temperature.
Evaluations were performed by seven to ten panel members who rated the bacon on a hedonic scale where 9 equals excellent and 0 equals very poor. The results of 22 evaluations were averaged as follows:
~ 5 ~
7~
Sodium Nitrite Appearance Flavor Example _ppm Rating Ratin~
0 2.0 3.5 5.6 5.0 6 30 6.0 5.2 7 60 5.7 5.1 8 120 5.9 4.9 The foregoing results indicate that there is little, if any-j difference in the appearance and flavor of prefried bacon made from 15 ppm to 120 ppm sodium nitrite. However, if no sodium nitrite is used, both appearance and flavor are rated much lower.
; ~t will be understood that certain changes may be made in the foregoing procedures without departing from the spirit and scope of the invention. For example, the cure composition can be made without sodium tripolyphosphate or sodium ascorbate or their equiva-lents. However, these compounds exhibit antioxidant activity and improve other characteristics of the bacon. The cure composition may be applied to the bacon by other techniques than pumping. For example, a dry cure composition can be rubbed into the surfaces of the bacon bellies or the bacon bellies may be introduced into vats containing the cure composition and allowed to stand therein for ; sufficient times to take up the proper amount of the cure. The sliced bacon may be precooked or prefried by any of several methods,` -such as deep fat frying, infrared, microwave, hot air oven or hot ,~
surface contact as on a grill. Unless the cooked sliced bacon is to be consumed promptly, it should be vacuum packaged for long shelf life in an oxygen barrier film.
Although this invention has been descxibed in detail with particular reference to preferred embodiments thereof~ it will be understood that variations and modifications can be effected within the spirit and scope of this invention as described above and as defined in the appended claims.
~ith maximum legal ~uan-tities of nitrite. This invention makes i-t possible to eliminate or, at least substantially reduce, the possible hazards of ingesting carcinogenic nitrosamines from conventional cooked bacon, by virtue of very substantially reducing the nitrite content combined with prefrying or precooking the slicer1 bacon so as to lower the water activity to or below the level where growth of Cl. botulinum and similar organisms occurs.
The object of the present invention, generally stated, is the provision of a commercially feasible method of producing precooked sliced bacon comparable to conventional precooked sliced bacon except that the bacon produced by this invention has a reduced nitrite content which at least substantially reduces the possible formation of carcinogenic nitrosamines during cooking.
More specifically, an object of the present invention is a commercially feasible method of producing precooked sliced bacon characterized by its low nitrite content while exhibiting the attributes generally associated with bacon produced with higher nitrite levels, wherein the method includes the steps of treating bacon bellies with a cure composition containing salt, sugar and a low content of sodium nitrite; smoking the bacon bellies after the cure composition has at least had a chance to become dispersed in the bellies; chilling the smoked bellies; slicing the chilled bellies;
and cooking the sliced bacon so as to reduce its water content to or below a level at which the water content does not support growth of Cl. botulinum or other similar organisms.
Sodium nitrite is the preferred source of nitrite for this invention, but potassium nitrite can also be used.
By the present invention, if the level or concentration of sodium nitrite introduced into the bacon is from about 5 ppm to about 120 ppm, precooked sliced bacon can be produced which will be acceptable and comparable in quality to bacon produced with a sodium nitrite content of 200 ppm. Under this invention, a preferred ~ 3 =
~3~3~
ange of sodium nitrite is from about 15 ppm to about 120 ppm and an especially preEerred range is from about 15 ppm to about 60 ppm.
The general method of producing precooked low level nitri-te sliced bacon in accordance with the present invention includes the following steps: (1) skin the bacon bellies; (2) pump the skinned bacon bellies with cure or apply the cure composition to the bellies by some other acceptable method; (3) cure the bellies sufficiently to permit the cure compositio~ to become dispersed adequately in the bellies; (4) smoke the bellies; (5) chill the smoked bellies; (6) slice the chilled bellies; (7) cook the bacon slices; and (8) package the precooked sliced bacon.
The following specific examples will more specifically illustrate the invention and teach the presently preferred pro-cedures for practicing the same.
Examples 1 - 3 Pork bacon bellies were pumped to the 10% level, by weight, with the following cure compositions:
Ingredient Example 1 Example 2 Example 3 Sodium Chloride 1.5 lb. 1.5 lb. 1.5 lb.
Sugar 0.86 lb. 0.86 lb. 0.86 lb.
Sodium Ascorbate 0.055 lb. 0.055 lb. 0,055 lb.
Sodium Tripolyphosphate 0.5 lb. 0.5 lb. 0.5 lb.
Sodium Nitrite 0,227 grams 0.454 grams 0.681 grams (5 ppm) (10 ppm) (15 ppm) Water 7.09 lb. 7.09 lb. 7.09 lb.
The pumped bellies were held in a 32 F. cooler for two days to allow the cure to b~come dispersed and were then processed in a smokehouse for a period of 22 hours, reaching an internal 3Q temperature of 128 F. ~ 130 F. The smoked bacon bellies were chilled, sliced and cooked to a yield of approximately 36~. The cooked sliced bacon was then wrapped and/or vacuum sealed in an oxygen barrier film. The bacon made with 15 ppm nitrite had acceptable 73~
olor development and flavor while the color developmen-t and flavor were acceptable but less desirable at 10 ppm and 5 ppm.
Examples 4 - 8 Skinned pork bacon bellies were pumped with cure composi-tions so as to provide the bacon bellies with sodium nitrite levels ranging from 0 to 120 ppm as follows:
Sodium Sodium Sodium Tripoly- Sodium Sodium Nitrite Chloride Sucrose phosphate Ascorbate Nitrite Water ppm % % % ~ % %
Example 4 0 13.63 7.732.73 0.5 0 75.4 Example 5 15 13.63 7.732.73 0.5 0.0136 75.4 Example 6 30 13.63 7.732.73 0~5 0.0273 75.4 Example 7 60 13.63 7.732.73 0.5 0.0546 75.4 Example 8 120 13.63 7.732.73 0.5 0.1091 75.4 Fresh skinned bellies o~ 13 lb. weight range were pumped to 12.5~ increase in weight with a 5-needle hand operated pumping device. The bellies were cured for three days in a 40 F. cooler and then smokehouse processed for 22 hours, reaching an internal tempera-ture of 128 - 130 F. The bellies were chilled to 26 - 28 F. and formed. The formed bacon was sliced approximately 10 slices per inch and fried on a belt grill. The average frying yield was 36%.
The fried bacon was placed on metallized trays and vacuum packaged in an oxygen barrier film.
Samples of the prefried bacon at the five different sodium nitrite levels were evaluated by taste panels. The samples were evaluated at intervals rom two weeks to six months after prefrying and storage at 32 F., 45 F. and room temperature.
Evaluations were performed by seven to ten panel members who rated the bacon on a hedonic scale where 9 equals excellent and 0 equals very poor. The results of 22 evaluations were averaged as follows:
~ 5 ~
7~
Sodium Nitrite Appearance Flavor Example _ppm Rating Ratin~
0 2.0 3.5 5.6 5.0 6 30 6.0 5.2 7 60 5.7 5.1 8 120 5.9 4.9 The foregoing results indicate that there is little, if any-j difference in the appearance and flavor of prefried bacon made from 15 ppm to 120 ppm sodium nitrite. However, if no sodium nitrite is used, both appearance and flavor are rated much lower.
; ~t will be understood that certain changes may be made in the foregoing procedures without departing from the spirit and scope of the invention. For example, the cure composition can be made without sodium tripolyphosphate or sodium ascorbate or their equiva-lents. However, these compounds exhibit antioxidant activity and improve other characteristics of the bacon. The cure composition may be applied to the bacon by other techniques than pumping. For example, a dry cure composition can be rubbed into the surfaces of the bacon bellies or the bacon bellies may be introduced into vats containing the cure composition and allowed to stand therein for ; sufficient times to take up the proper amount of the cure. The sliced bacon may be precooked or prefried by any of several methods,` -such as deep fat frying, infrared, microwave, hot air oven or hot ,~
surface contact as on a grill. Unless the cooked sliced bacon is to be consumed promptly, it should be vacuum packaged for long shelf life in an oxygen barrier film.
Although this invention has been descxibed in detail with particular reference to preferred embodiments thereof~ it will be understood that variations and modifications can be effected within the spirit and scope of this invention as described above and as defined in the appended claims.
Claims (10)
1. In a method of preparing precooked sliced bacon which comprises introducing and substantially uniformly dis-persing into a bacon belly a cure composition containing salt, sugar and sodium nitrite; smoking the bacon belly; chilling the smoked belly; slicing the chilled belly; and cooking the sliced bacon so as to reduce their water content to at least a level at which the residual water content does not support the growth of Cl. Botulinum; the improvement which comprises using a cure composition which will introduce from about 5 ppm to about 120 ppm of sodium nitrite into the bacon belly.
2. The improvement defined in Claim 1 wherein said cure composition is aqueous and is introduced by pumping into the bacon belly.
3. The improvement defined in Claim 1 wherein said cure composition contains sodium tripolyphosphate and sodium ascorbate.
4. The improvement defined in Claim 1 wherein the cure composition introduces from about 15 ppm to about 120 ppm of sodium nitrite into the bacon belly.
5. The improvement defined in Claim 4 wherein the cure composition introduces from about 15 ppm to about 60 ppm of sodium nitrite into the bacon belly.
6. A method of preparing precooked sliced bacon which comprises (1) pumping bacon bellies to increase their weight with an aqueous cure composition containing sodium ascorbate, sodium tripolyphosphate, sucrose, sodium chloride, and sufficient sodium nitrite to introduce from about 5 ppm to about 120 ppm thereof into each bacon belly; (2) curing the pumped bacon bellies; (3) processing the bacon bellies in a smokehouse; (4) chilling the smoked bacon bellies; (5) slicing the chilled bacon bellies and, (6) cooking the bacon slices so as to reduce their water content to at least a level at which the residual water content does not support the growth of Cl. Botulinum.
7. A method as defined by Claim 6 wherein the amount of sodium nitrite is from about 15 ppm to about 120 ppm.
8. A method as defined by Claim 7 wherein the amount of sodium nitrite is from about 15 ppm to about 60 ppm.
9. Precooked sliced bacon produced by the method of Claim 1.
10. Precooked sliced bacon produced by the method of Claim 6.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US58493575A | 1975-06-09 | 1975-06-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1077336A true CA1077336A (en) | 1980-05-13 |
Family
ID=24339362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA253,760A Expired CA1077336A (en) | 1975-06-09 | 1976-05-31 | Precooked bacon with low nitrite content |
Country Status (14)
| Country | Link |
|---|---|
| JP (1) | JPS521066A (en) |
| AU (1) | AU497328B2 (en) |
| BE (1) | BE842764A (en) |
| CA (1) | CA1077336A (en) |
| DE (1) | DE2625833A1 (en) |
| ES (1) | ES448665A1 (en) |
| FI (1) | FI761660A (en) |
| FR (1) | FR2313873A1 (en) |
| GB (1) | GB1542080A (en) |
| IT (1) | IT1062323B (en) |
| NL (1) | NL7606029A (en) |
| NO (1) | NO761941L (en) |
| NZ (1) | NZ180952A (en) |
| SE (1) | SE7606352L (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AR210939A1 (en) * | 1976-03-26 | 1977-09-30 | Monsanto Co | A CURED MEAT PRODUCT AND A USEFUL COMPOSITION TO PRODUCE THE LEVEL OF NITRITE IN SUCH PRODUCT |
| US4342789A (en) * | 1979-09-07 | 1982-08-03 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat |
| AU6729496A (en) * | 1995-08-25 | 1997-03-19 | Food Biotek Corporation | Low-nitrite composition for curing meat and process for preparing low-nitrite cured meat products |
| US6045841A (en) * | 1998-08-10 | 2000-04-04 | Swift-Eckrich, Inc. | Method of pre-cooking sliced bacon |
| US20090181138A1 (en) | 2008-01-11 | 2009-07-16 | David Howard | Process for producing precooked bacon slices |
| US9980498B2 (en) | 2010-08-11 | 2018-05-29 | Hormel Foods Corporation | Hybrid bacon cooking system |
| JP6278501B2 (en) * | 2013-07-18 | 2018-02-14 | 国立大学法人秋田大学 | Meat manufacturing method and manufacturing apparatus |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2101547A (en) * | 1937-03-15 | 1937-12-07 | Armour & Co | Process of curing hams |
| US2613151A (en) * | 1950-06-30 | 1952-10-07 | Wilson & Co Inc | Methods of processing meat products |
| US2974047A (en) * | 1957-05-09 | 1961-03-07 | Lipton Inc Thomas J | Method of producing cured packed slices of pig meat |
| US3595679A (en) * | 1970-01-15 | 1971-07-27 | Armour & Co | Treatment of bacon bellies |
| JPS516228B2 (en) * | 1973-03-22 | 1976-02-26 |
-
1976
- 1976-05-25 NZ NZ180952A patent/NZ180952A/en unknown
- 1976-05-31 CA CA253,760A patent/CA1077336A/en not_active Expired
- 1976-06-03 NL NL7606029A patent/NL7606029A/en not_active Application Discontinuation
- 1976-06-03 AU AU14599/76A patent/AU497328B2/en not_active Expired
- 1976-06-04 SE SE7606352A patent/SE7606352L/en not_active Application Discontinuation
- 1976-06-08 IT IT68390/76A patent/IT1062323B/en active
- 1976-06-08 ES ES448665A patent/ES448665A1/en not_active Expired
- 1976-06-08 FR FR7617264A patent/FR2313873A1/en active Granted
- 1976-06-08 GB GB7623664A patent/GB1542080A/en not_active Expired
- 1976-06-08 NO NO761941A patent/NO761941L/no unknown
- 1976-06-09 JP JP51067535A patent/JPS521066A/en active Pending
- 1976-06-09 DE DE19762625833 patent/DE2625833A1/en not_active Withdrawn
- 1976-06-09 FI FI761660A patent/FI761660A/fi not_active Application Discontinuation
- 1976-06-09 BE BE167772A patent/BE842764A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| AU1459976A (en) | 1977-12-08 |
| DE2625833A1 (en) | 1976-12-30 |
| FI761660A (en) | 1976-12-10 |
| GB1542080A (en) | 1979-03-14 |
| FR2313873A1 (en) | 1977-01-07 |
| AU497328B2 (en) | 1978-12-07 |
| SE7606352L (en) | 1976-12-10 |
| ES448665A1 (en) | 1977-07-01 |
| BE842764A (en) | 1976-10-01 |
| FR2313873B1 (en) | 1981-09-18 |
| IT1062323B (en) | 1984-10-10 |
| NL7606029A (en) | 1976-12-13 |
| JPS521066A (en) | 1977-01-06 |
| NZ180952A (en) | 1979-10-25 |
| NO761941L (en) | 1976-12-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Smith et al. | Marination, cooking, and curing of poultry products | |
| US4957756A (en) | Method for preparing cooked or precooked bacon | |
| US4753809A (en) | Country ham curing process | |
| US2739899A (en) | Curing of meat | |
| US3966974A (en) | Curing of meat using organic nitrites | |
| US5158794A (en) | Marinating or pickling of meat | |
| US20180325131A1 (en) | Methods for processing meat using phosphate free high ph compositions containing salt and sodium carbonate | |
| US4265918A (en) | Preparation of partially dehydrated meat products | |
| CA1077336A (en) | Precooked bacon with low nitrite content | |
| US20090047398A1 (en) | Meat product and method for making same | |
| US3857981A (en) | Preserving red color in red meats | |
| US2955042A (en) | Method of curing meat and composition therefor | |
| US5045332A (en) | Methods and materials for inhibiting the development of warmed-over flavor in meat | |
| US3240612A (en) | Meat curing composition and process | |
| US4414232A (en) | Process for preparing cooked bacon having reduced levels of N-nitrosamines | |
| RU2516458C2 (en) | Method for product properties regulation during food products manufacture | |
| US3780192A (en) | Curing of meats | |
| JPS58851B2 (en) | Compositions and methods for preventing Clostridium botulinum growth and enterotoxin production in animal, poultry, and fish meat | |
| Kemp et al. | Effects of vacuum packaging and potassium sorbate on yield, yeast and mold growth, and quality of dry‐cured hams | |
| US3477859A (en) | Process for improving the color of comminuted meat | |
| Lücke | European products | |
| US3051579A (en) | Method of curing meat | |
| CA1111706A (en) | Process for manufacturing cured-and smoked-flavored meats | |
| US3255022A (en) | Meat curing composition and method for curing meat therewith | |
| US20050058751A1 (en) | Yield and shelf life for meats |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |