Process for curing meat

Details Process for curing meat Process for curing meat

A - Human Necessities

23

B

99/97

A23B 4/023 (2006.01) A23B 4/02 (2006.01) A23B 4/027 (2006.01) A23B 4/24 (2006.01)

Patent

CA 1299430

Abstract: Pork and other meat products are cured with pickl- ing solutions from which nitrite is effectively exhausted during curing, thereby avoiding nitrosoamine formation, by buffering the solutions at the requisite acid pH with an alkali metal (M) glassy phosphate of the formula M(PO2OM)nOM having an M/P mole ratio of 1.188/1 to 1.250/1 and an average chain length (n) of about 8-11.

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