NO761941L - - Google Patents
Info
- Publication number
- NO761941L NO761941L NO761941A NO761941A NO761941L NO 761941 L NO761941 L NO 761941L NO 761941 A NO761941 A NO 761941A NO 761941 A NO761941 A NO 761941A NO 761941 L NO761941 L NO 761941L
- Authority
- NO
- Norway
- Prior art keywords
- bacon
- ppm
- nitrite
- approx
- sodium
- Prior art date
Links
- 235000015241 bacon Nutrition 0.000 claims abstract description 65
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 21
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 36
- 239000000203 mixture Substances 0.000 claims description 20
- 235000010288 sodium nitrite Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 229960005055 sodium ascorbate Drugs 0.000 claims description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 2
- 230000000391 smoking effect Effects 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 239000003925 fat Substances 0.000 claims 1
- 239000000779 smoke Substances 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 241000193155 Clostridium botulinum Species 0.000 description 4
- 150000004005 nitrosamines Chemical class 0.000 description 4
- 230000000711 cancerogenic effect Effects 0.000 description 3
- 231100000315 carcinogenic Toxicity 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 208000003508 Botulism Diseases 0.000 description 2
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 150000002823 nitrates Chemical class 0.000 description 2
- 150000002826 nitrites Chemical class 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000009935 nitrosation Effects 0.000 description 1
- 238000007034 nitrosation reaction Methods 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 235000010289 potassium nitrite Nutrition 0.000 description 1
- 239000004304 potassium nitrite Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Dental Preparations (AREA)
- Saccharide Compounds (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US58493575A | 1975-06-09 | 1975-06-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO761941L true NO761941L (fr) | 1976-12-10 |
Family
ID=24339362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO761941A NO761941L (fr) | 1975-06-09 | 1976-06-08 |
Country Status (14)
| Country | Link |
|---|---|
| JP (1) | JPS521066A (fr) |
| AU (1) | AU497328B2 (fr) |
| BE (1) | BE842764A (fr) |
| CA (1) | CA1077336A (fr) |
| DE (1) | DE2625833A1 (fr) |
| ES (1) | ES448665A1 (fr) |
| FI (1) | FI761660A (fr) |
| FR (1) | FR2313873A1 (fr) |
| GB (1) | GB1542080A (fr) |
| IT (1) | IT1062323B (fr) |
| NL (1) | NL7606029A (fr) |
| NO (1) | NO761941L (fr) |
| NZ (1) | NZ180952A (fr) |
| SE (1) | SE7606352L (fr) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2345082A1 (fr) * | 1976-03-26 | 1977-10-21 | Monsanto Co | Compositions reduisant le niveau de nitrite dans des produits carnes sales, a base d'acide sorbique ou de ses sels et de sels de sodium ou de potassium d'acide phosphorique condense, et nouveaux produits ainsi obtenus |
| 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 (ja) * | 2013-07-18 | 2018-02-14 | 国立大学法人秋田大学 | 食肉の製造方法及び製造装置 |
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 (fr) * | 1973-03-22 | 1976-02-26 |
-
1976
- 1976-05-25 NZ NZ180952A patent/NZ180952A/xx unknown
- 1976-05-31 CA CA253,760A patent/CA1077336A/fr not_active Expired
- 1976-06-03 NL NL7606029A patent/NL7606029A/xx not_active Application Discontinuation
- 1976-06-03 AU AU14599/76A patent/AU497328B2/en not_active Expired
- 1976-06-04 SE SE7606352A patent/SE7606352L/ not_active Application Discontinuation
- 1976-06-08 IT IT68390/76A patent/IT1062323B/it active
- 1976-06-08 GB GB7623664A patent/GB1542080A/en not_active Expired
- 1976-06-08 ES ES448665A patent/ES448665A1/es not_active Expired
- 1976-06-08 NO NO761941A patent/NO761941L/no unknown
- 1976-06-08 FR FR7617264A patent/FR2313873A1/fr active Granted
- 1976-06-09 JP JP51067535A patent/JPS521066A/ja active Pending
- 1976-06-09 DE DE19762625833 patent/DE2625833A1/de not_active Withdrawn
- 1976-06-09 BE BE167772A patent/BE842764A/fr not_active IP Right Cessation
- 1976-06-09 FI FI761660A patent/FI761660A/fi not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| DE2625833A1 (de) | 1976-12-30 |
| FR2313873B1 (fr) | 1981-09-18 |
| CA1077336A (fr) | 1980-05-13 |
| AU1459976A (en) | 1977-12-08 |
| FR2313873A1 (fr) | 1977-01-07 |
| AU497328B2 (en) | 1978-12-07 |
| IT1062323B (it) | 1984-10-10 |
| JPS521066A (en) | 1977-01-06 |
| GB1542080A (en) | 1979-03-14 |
| NZ180952A (en) | 1979-10-25 |
| BE842764A (fr) | 1976-10-01 |
| NL7606029A (nl) | 1976-12-13 |
| SE7606352L (sv) | 1976-12-10 |
| ES448665A1 (es) | 1977-07-01 |
| FI761660A (fr) | 1976-12-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sindelar et al. | Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready‐to‐eat uncured ham | |
| US3966974A (en) | Curing of meat using organic nitrites | |
| US10568333B2 (en) | Methods for processing meat using phosphate free high pH compositions containing salt and sodium carbonate | |
| Nummer et al. | Effects of preparation methods on the microbiological safety of home-dried meat jerky | |
| US4265918A (en) | Preparation of partially dehydrated meat products | |
| EP0355472B1 (fr) | Procédé pour mariner ou saumurer la viande | |
| KR102111003B1 (ko) | 비선호 원료육을 이용한 간편식 스테이크의 제조방법 및 이에 따라 제조된 간편식 스테이크 | |
| US3868468A (en) | Preparation of a shelf stable pre-cooked bacon product | |
| NO761941L (fr) | ||
| KR20150144006A (ko) | 장작을 이용한 흑돼지 구이 조리법 | |
| KR20130009471A (ko) | 노계육을 이용한 닭갈비의 제조방법 | |
| Egbunike et al. | Effects of processing upon the quality of Nigerian meat products | |
| Meinhardt et al. | Influence of processing and storage on the iodine content of meat and fish products using iodized salt | |
| US20200214303A1 (en) | Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt | |
| US20210251262A1 (en) | High-Moisture, All-Natural, Shelf-Stable Food Product | |
| Kutas | Great sausage recipes and meat curing | |
| Kemp et al. | Effects of vacuum packaging and potassium sorbate on yield, yeast and mold growth, and quality of dry‐cured hams | |
| JP6994433B2 (ja) | 冷凍食品の製造方法 | |
| KR20200091616A (ko) | 젤라틴으로 코팅시킨 습식숙성 스테이크의 제조방법 및 이에 따라 제조된 스테이크 | |
| CA1144416A (fr) | Reduction de la formation de nitrosamines dans les produits de viande | |
| Hoey et al. | Tenderness and sodium content of Pectoralis superficialis from broilers chilled in potassium or sodium chloride ice slush | |
| JPH03285651A (ja) | 野菜類の煮くずれ防止方法 | |
| RU2696077C1 (ru) | Способ приготовления копчено-вареного продукта "Оленина Оймяконская" | |
| Ding | Sous Vide Cooked Technology and food safety control of chicken | |
| Bowers et al. | Effect of cooking method and skewers on quality of turkey rolls |