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

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

A - Human Necessities

23

B

99/97

A23B 4/00 (2006.01) A23B 4/02 (2006.01) A23B 4/20 (2006.01) A23B 4/30 (2006.01)

Patent

CA 1069753

CONTROL OF NITROSAMINE FORMATION IN NITRITE CURED MEAT WITH 1,2,3,4-TETRAHYDRO- QUINOLINE COMPOUNDS ABSTRACT OF THE DISCLOSURE THe formation of nitrosamines in cooked, nitrite cured meat products is reduced or eliminated by using certain 1,2,3,4- tetrahydroquinoline compounds, such as 1,2,3,4-tetrahydro-2,2,4- trimethyl-6-ethoxyquinoline in the curing mixtures or to treat the cured meat.

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