Process for producing nitrosamine-free bacon

Details Process for producing nitrosamine-free bacon Process for producing nitrosamine-free bacon

A - Human Necessities

23

L

99/97

A23L 1/31 (2006.01)

Patent

CA 1188919

ABSTRACT OF THE DISCLOSURE A process for curing bacon to produce bacon containing no more than 5 ppb of nitrosamines and protected against botulinum growth. The process utilizes a two-step or two-stage pumping technique. The first pumping solution is a generally conventional pickle or curing composition except that there has been added a viable culture of a process-surviving bacteria capable of producing an edible acid such as lactic acid. The second solution contains an edible chemical acidulant for rapidly and effectively lowering the pH of the treated bacon. The overall effect of the improved process is to provide a cured bacon with markedly reduced nitrite concentrations and also resistant to the development of toxins from botulinum during the storage of the cured bacon.

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