Control of nitrosamine formation in nitrite cured meat by...

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

A - Human Necessities

23

B

99/91

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

Patent

CA 1051257

KEKHUSROO R. BHARUCHA - CONTROL OF NITROSAMINE FORMATION LEON J. RUBIN IN NITRITE CURED MEAT BY USE OF CHARLES K. CROSS AROMATIC PRIMARY AMINES ABSTRACT OF THE DISCLOSURE The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.

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