Control of nitrosamine formation in nitrite cured meat

Details Control of nitrosamine formation in nitrite cured meat Control of nitrosamine formation in nitrite cured meat

A - Human Necessities

23

B

99/91

A23B 4/14 (2006.01) A23B 4/02 (2006.01) A23B 4/023 (2006.01) A23B 4/20 (2006.01)

Patent

CA 1077774

ABSTRACT OF THE DISCLOSURE Nitroxide derivatives of 1,2-dihydro- and 1,2,3,4- tetrahydro-6-alkoxyquinolines are used for reducing or eliminating the formation of undesirable nitrosamines which are generated when nitrite cured meat, such as bacon, is cooked at the temperatures usually attained during frying, grilling or broiling.

291515

Affiliated with

Also associated with

Rating

Control of nitrosamine formation in nitrite cured meat does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Control of nitrosamine formation in nitrite cured meat, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Control of nitrosamine formation in nitrite cured meat will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-34272