Process for preparing cooked bacon having reduced levels of N-nitrosamines
AssigneeArmour and Company
InventorRichard F. Theiler
Life of this patent
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Abstract
A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.
Claims10
A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, said process comprising the steps of nitrite-curing, heat processing and slicing bacon bellies and then applying to the resulting slices, before cooking, (a) a liquid smoke in concentration to provide 5 to 400 ppm phenols and 10 to 2000 ppm carbonyl compounds based upon the weight of the sliced bacon, and (b) from 150 to 10,000 ppm of reducing sugar, based upon the weight of the sliced bacon.
A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, said process comprising the steps of nitrite-curing, heat processing and slicing bacon bellies and then applying to the resulting slices, before cooking, a treating solution containing
- a liquid smoke in concentration to provide 5 to 400 ppm phenols and 10 to 2,000 ppm carbonyl compounds, based on the weight of the sliced bacon, the ratio of carbonyls to phenols being within the range of 0.5-5 to 1, and
- from 150 to 10,000 ppm of reducing sugar, based on the weight of the sliced bacon.
Dependencies are inferred from the claim text.