Process for manufacturing bacon

Details Process for manufacturing bacon Process for manufacturing bacon

A - Human Necessities

23

B

99/91

A23B 4/12 (2006.01) A23B 4/02 (2006.01)

Patent

CA 1059821

ABSTRACT OF THE DISCLOSURE A process of manufacturing bacon so that, upon subsequent frying, the formation of N-Nitrosopyrrolidine, a known carcinogen, is minimized. The method consists of the steps of curing pork bellies, applying smoke to the cured pork bellies at a temperature of 125°F. or less, heat treating the bacon to fix color at a temperature whereat the collagen substrate is not activated and thus enzyme action favoring the formation of N-Nitrosopyrrolidine is eliminated or minimized, and chilling and slicing the bacon. The preferred range of heat treatment is 122-125°F.

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