Process for preparing cooked meat having reduced levels of N-nitrosamines
AssigneeArmour and Company
InventorRichard F. Theiler
Life of this patent
Estimating the term…
Abstract
A process for preparing cured meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol and an additional nitrosamine-inhibiting substance which may be liqid smoke, a reducing sugar, or a combination thereof, and thereafter processing the meat to effect curing. The invention is applicable either to ground meat, such as sausage, or to intact cuts of meat, such as ham or bacon bellies.
Claims17
A process for preparing a cured meat product which, when cooked for comsumption, contains substantially reduced levels of N-nitrosamines, comprising the steps of introducing into uncured meat a nitrite-containing curing composition, a tocopherol, and an inhibitor substance selected from the group consisting of preneutralized liquid smoke, buffered liquid smoke, reducing sugar, and mixtures thereof, and processing said meat to effect curing.
A process for preparing cured, unground meat which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, said process comprising the steps of
- Preparing a nitrite-stable injectable curing solution comprising
- a nitrite-containing pickle,
- a tocopherol, and
- an inhibitor substance selected from the group consisting of preneutralized liquid smoke, buffered liquid smoke, reducing sugar, and mixtures thereof;
- Injecting said curing solution into uncured, unground meat;
- and
- Processing said meat to effect curing.
A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, said process comprising the steps of
- Preparing a nitrite-stable injectable curing solution comprising
- A nitrite-containing pickle
- From 10 to 1000 ppm of tocopherol, based upon the green weight of the bacon belly to be injected
- A preneutralized or buffered 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 bacon belly, the ratio of carbonyls to phenols being within the range of 0.5-5 to 1,
- An effective amount of a food grade emulsifier which does not substantially increase N-nitrosamine formation;
- Injecting said curing solution into a green bacon belly;
- and
- Processing said bacon belly to effect curing.
A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, said process comprising the steps of
- Preparing a nitrite-stable injectable curing solution comprising
- A nitrite-containing pickle
- From 10 to 1000 ppm of tocopherol, based upon the green weight of the bacon belly to be injected,
- From 150 to 10,000 ppm of reducing sugar, based upon the green weight of the bacon belly, and
- An effective amount of a food grade emulsifier which does not substantially increase N-nitrosamine formation;
- Injecting said curing solution into a green bacon belly;
- and
- Processing said bacon belly to effect curing.
A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, said process comprising the steps of
- Preparing a nitrite-stable injectable curing solution comprising
- A nitrite-containing pickle
- From 10 to 1000 ppm of tocopherol, based upon the green weight of the bacon belly to be injected
- A preneutralized or buffered liquid smoke in concentration to provide 5 to 400 ppm phenols and 10 to 2000 ppm carbonyl compounds, based on the green weight of the bacon belly, the ratio of carbonyls to phenols being within the range of 0.5 to 1,
- From 150 to 10,000 ppm of reducing sugar, based upon the green weight of the bacon belly, and
- An effective amount of a food grade emulsifier which does not substantially increase N-nitrosamine formation;
- Injecting said curing solution into a green bacon belly;
- and
- Processing said bacon belly to effect curing.
Dependencies are inferred from the claim text.