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

Patent

CA 1051258

ABSTRACT OF THE DISCLOSURE The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic secondary amines, such as p-alkoxy-N-alkylaminobenzenes, in the curing mixtures or to treat the cured meat.

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