Curing of meat

Details Curing of meat Curing of meat

A - Human Necessities

23

B

99/95

A23B 4/02 (2006.01) A23B 4/023 (2006.01) A23L 1/31 (2006.01)

Patent

CA 1170104

CURING OF MEAT ABSTRACT Residual nitrite levels in cured meats, such as bacon, can be lowered using a curing system of salt, nitrite and a blend of sodium hexametaphosphate and an alkalizing agent, preferably sodium bicarbonate.

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