Process for preparing cooked bacon having reduced levels of...

Details Process for preparing cooked bacon having reduced levels of... Process for preparing cooked bacon having reduced levels of...

A - Human Necessities

23

B

99/97

A23B 4/02 (2006.01) A23B 4/023 (2006.01) A23B 4/052 (2006.01) A23B 4/28 (2006.01)

Patent

CA 1144417

ABSTRACT A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, comprising preparing a nitrite- stable injectable curing solution comprising: a nitrite- containing pickle, a liquid smoke in concentration to provide 5 to 400 ppm phenols and 10 to 2000 ppm carbonyl compounds, based upon the green weight of the belly to be injected, and from 150 to 10,000 ppm of reducing sugar, based upon the green weight of the belly to be injected; injecting the curing solution into a green belly; and processing the belly to effect curing.

379525

Affiliated with

Also associated with

Rating

Process for preparing cooked bacon having reduced levels of... does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for preparing cooked bacon having reduced levels of..., we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing cooked bacon having reduced levels of... will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-816036