Process for making bacon having antibotulinal stability
AssigneeKabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo
InventorsRyuzo Ueno, Toshio Matsuda, Tatsuo Kanayama, Yatsuka Fujita, Shigeo Inamine
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Abstract
A process for making bacon having antibotulinal stability, comprising adding to pork, which has been cured with a curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not higher than 0.26% of potassium sorbate based on the weight of meat, an aqueous solution of a water-soluble organic acid and/or inorganic acid, and optionally sodium hexametaphosphate, thereby lowering the average pH of the bacon to approximately 6.0 or below.
Claims7
A process for making bacon, having antibotulinal stability, from lumps of pork, comprising adding to pork, which has been cured with a nitrite and potassium sorbate containing curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not higher than 0.26% of potassium sorbate based on the weight of pork, an aqueous solution of a water-soluble organic acid and/or inorganic acid, thereby lowering the average pH of the bacon to approximately 6.0 or below.
A process for making bacon, having antibotulinal stability, from lumps of pork, comprising adding to pork, which has been cured with a nitrite and potassium sorbate containing curing agent so as to contain no more than 30 ppm of nitrite radical (NO.sub.2.sup.-) and not more than 0.26% of potassium sorbate based on the weight of the pork, sodium hexametaphosphate and an aqueous solution of a water-soluble organic acid and/or, inorganic acid, thereby lowering the average pH of the bacon to approximately 6.0 or below.
Dependencies are inferred from the claim text.