CA1077336A - Bacon precuit a faible teneur en nitrites - Google Patents

Bacon precuit a faible teneur en nitrites

Info

Publication number: CA1077336A
Authority: CA; Canada
Prior art keywords: bacon; ppm; bellies; belly; nitrite
Prior art date: 1975-06-09
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired

Application number

CA253,760A

Other languages

English (en)

Inventor

Everett V. Podebradsky

John C. Bard

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Oscar Mayer Foods Corp

Original Assignee

Oscar Mayer Foods Corp

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1975-06-09

Filing date

1976-05-31

Publication date

1980-05-13

1976-05-31 Application filed by Oscar Mayer Foods Corp filed Critical Oscar Mayer Foods Corp

1980-05-13 Application granted granted Critical

1980-05-13 Publication of CA1077336A publication Critical patent/CA1077336A/fr

Status Expired legal-status Critical Current

Links

235000015241 bacon Nutrition 0.000 title claims abstract description 69
IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title abstract description 22
LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 40
210000001015 abdomen Anatomy 0.000 claims abstract description 39
235000010288 sodium nitrite Nutrition 0.000 claims abstract description 20
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
230000000391 smoking effect Effects 0.000 claims abstract description 3
239000000203 mixture Substances 0.000 claims description 17
238000000034 method Methods 0.000 claims description 14
238000010411 cooking Methods 0.000 claims description 5
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
238000005086 pumping Methods 0.000 claims description 4
235000010378 sodium ascorbate Nutrition 0.000 claims description 4
PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 4
229960005055 sodium ascorbate Drugs 0.000 claims description 4
235000019832 sodium triphosphate Nutrition 0.000 claims description 4
PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
150000003839 salts Chemical class 0.000 claims description 2
239000011780 sodium chloride Substances 0.000 claims description 2
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
229930006000 Sucrose Natural products 0.000 claims 1
239000005720 sucrose Substances 0.000 claims 1
241000193155 Clostridium botulinum Species 0.000 abstract description 3
239000000796 flavoring agent Substances 0.000 description 5
235000019634 flavors Nutrition 0.000 description 5
150000004005 nitrosamines Chemical class 0.000 description 4
QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
230000004888 barrier function Effects 0.000 description 3
230000000711 cancerogenic effect Effects 0.000 description 3
231100000315 carcinogenic Toxicity 0.000 description 3
230000000694 effects Effects 0.000 description 3
229910052760 oxygen Inorganic materials 0.000 description 3
239000001301 oxygen Substances 0.000 description 3
CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
208000003508 Botulism Diseases 0.000 description 2
ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
230000015572 biosynthetic process Effects 0.000 description 2
238000011156 evaluation Methods 0.000 description 2
230000001747 exhibiting effect Effects 0.000 description 2
238000004519 manufacturing process Methods 0.000 description 2
150000002823 nitrates Chemical class 0.000 description 2
150000002826 nitrites Chemical class 0.000 description 2
235000015277 pork Nutrition 0.000 description 2
239000003053 toxin Substances 0.000 description 2
231100000765 toxin Toxicity 0.000 description 2
208000005623 Carcinogenesis Diseases 0.000 description 1
XVTJVGIQSVHBPO-UHFFFAOYSA-L N(=O)[O-].[Na+].[Cl-].[Na+] Chemical compound N(=O)[O-].[Na+].[Cl-].[Na+] XVTJVGIQSVHBPO-UHFFFAOYSA-L 0.000 description 1
AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 description 1
DVKFVGVMPLXLKC-PUGXJXRHSA-N [(2s,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] dihydrogen phosphate Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(CO)[C@@]1(OP(O)(O)=O)[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 DVKFVGVMPLXLKC-PUGXJXRHSA-N 0.000 description 1
YEDTWOLJNQYBPU-UHFFFAOYSA-N [Na].[Na].[Na] Chemical compound [Na].[Na].[Na] YEDTWOLJNQYBPU-UHFFFAOYSA-N 0.000 description 1
230000003078 antioxidant effect Effects 0.000 description 1
229940072107 ascorbate Drugs 0.000 description 1
235000010323 ascorbic acid Nutrition 0.000 description 1
239000011668 ascorbic acid Substances 0.000 description 1
230000036952 cancer formation Effects 0.000 description 1
231100000504 carcinogenesis Toxicity 0.000 description 1
150000001875 compounds Chemical class 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
238000011161 development Methods 0.000 description 1
238000007429 general method Methods 0.000 description 1
239000004615 ingredient Substances 0.000 description 1
235000013372 meat Nutrition 0.000 description 1
238000012986 modification Methods 0.000 description 1
230000004048 modification Effects 0.000 description 1
230000009935 nitrosation Effects 0.000 description 1
238000007034 nitrosation reaction Methods 0.000 description 1
XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
235000010289 potassium nitrite Nutrition 0.000 description 1
239000004304 potassium nitrite Substances 0.000 description 1
238000011160 research Methods 0.000 description 1
239000000779 smoke Substances 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products

Landscapes

Engineering & Computer Science (AREA)
Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Polymers & Plastics (AREA)
Zoology (AREA)
Food Science & Technology (AREA)
Wood Science & Technology (AREA)
Inorganic Chemistry (AREA)
Chemical Kinetics & Catalysis (AREA)
General Chemical & Material Sciences (AREA)
Meat, Egg Or Seafood Products (AREA)
Saccharide Compounds (AREA)
Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Dental Preparations (AREA)

CA253,760A 1975-06-09 1976-05-31 Bacon precuit a faible teneur en nitrites Expired CA1077336A (fr)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
US58493575A	1975-06-09	1975-06-09

Publications (1)

Publication Number	Publication Date
CA1077336A true CA1077336A (fr)	1980-05-13

Family

ID=24339362

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CA253,760A Expired CA1077336A (fr)	1975-06-09	1976-05-31	Bacon precuit a faible teneur en nitrites

Country Status (14)

Country	Link
JP (1)	JPS521066A (fr)
AU (1)	AU497328B2 (fr)
BE (1)	BE842764A (fr)
CA (1)	CA1077336A (fr)
DE (1)	DE2625833A1 (fr)
ES (1)	ES448665A1 (fr)
FI (1)	FI761660A7 (fr)
FR (1)	FR2313873A1 (fr)
GB (1)	GB1542080A (fr)
IT (1)	IT1062323B (fr)
NL (1)	NL7606029A (fr)
NO (1)	NO761941L (fr)
NZ (1)	NZ180952A (fr)
SE (1)	SE7606352L (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS52139753A (en) *	1976-03-26	1977-11-21	Monsanto Co	Improved preservable meat product
US4342789A (en) *	1979-09-07	1982-08-03	Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo	Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat
DE69428035T2 (de) *	1994-05-27	2002-01-03	Societe Des Produits Nestle S.A., Vevey	Herstellung von Kochschinken
CA2230504C (fr) *	1995-08-25	2007-02-20	Food Biotek Corporation	Composition a faible teneur en nitrite pour salaisons de viandes et procede d'elaboration des produits de viande salaisonnee a faible teneur en nitrite
US6045841A (en) *	1998-08-10	2000-04-04	Swift-Eckrich, Inc.	Method of pre-cooking sliced bacon
US20090181138A1 (en)	2008-01-11	2009-07-16	David Howard	Process for producing precooked bacon slices
US9980498B2 (en)	2010-08-11	2018-05-29	Hormel Foods Corporation	Hybrid bacon cooking system
JP6278501B2 (ja) *	2013-07-18	2018-02-14	国立大学法人秋田大学	食肉の製造方法及び製造装置

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US2101547A (en) *	1937-03-15	1937-12-07	Armour & Co	Process of curing hams
US2613151A (en) *	1950-06-30	1952-10-07	Wilson & Co Inc	Methods of processing meat products
US2974047A (en) *	1957-05-09	1961-03-07	Lipton Inc Thomas J	Method of producing cured packed slices of pig meat
US3595679A (en) *	1970-01-15	1971-07-27	Armour & Co	Treatment of bacon bellies
JPS516228B2 (fr) *	1973-03-22	1976-02-26

1976
- 1976-05-25 NZ NZ180952A patent/NZ180952A/xx unknown
- 1976-05-31 CA CA253,760A patent/CA1077336A/fr not_active Expired
- 1976-06-03 AU AU14599/76A patent/AU497328B2/en not_active Expired
- 1976-06-03 NL NL7606029A patent/NL7606029A/xx not_active Application Discontinuation
- 1976-06-04 SE SE7606352A patent/SE7606352L/ not_active Application Discontinuation
- 1976-06-08 GB GB7623664A patent/GB1542080A/en not_active Expired
- 1976-06-08 IT IT68390/76A patent/IT1062323B/it active
- 1976-06-08 NO NO761941A patent/NO761941L/no unknown
- 1976-06-08 ES ES448665A patent/ES448665A1/es not_active Expired
- 1976-06-08 FR FR7617264A patent/FR2313873A1/fr active Granted
- 1976-06-09 FI FI761660A patent/FI761660A7/fi not_active Application Discontinuation
- 1976-06-09 DE DE19762625833 patent/DE2625833A1/de not_active Withdrawn
- 1976-06-09 BE BE167772A patent/BE842764A/fr not_active IP Right Cessation
- 1976-06-09 JP JP51067535A patent/JPS521066A/ja active Pending

Also Published As

Publication number	Publication date
JPS521066A (en)	1977-01-06
AU1459976A (en)	1977-12-08
SE7606352L (sv)	1976-12-10
BE842764A (fr)	1976-10-01
FR2313873A1 (fr)	1977-01-07
FI761660A7 (fr)	1976-12-10
GB1542080A (en)	1979-03-14
NZ180952A (en)	1979-10-25
NL7606029A (nl)	1976-12-13
IT1062323B (it)	1984-10-10
NO761941L (fr)	1976-12-10
FR2313873B1 (fr)	1981-09-18
ES448665A1 (es)	1977-07-01
AU497328B2 (en)	1978-12-07
DE2625833A1 (de)	1976-12-30

Legal Events

Date	Code	Title	Description
1997-05-13	MKEX	Expiry

Publication	Publication Date	Title
US4957756A (en)	1990-09-18	Method for preparing cooked or precooked bacon
US4753809A (en)	1988-06-28	Country ham curing process
US3966974A (en)	1976-06-29	Curing of meat using organic nitrites
US2739899A (en)	1956-03-27	Curing of meat
US5158794A (en)	1992-10-27	Marinating or pickling of meat
US4265918A (en)	1981-05-05	Preparation of partially dehydrated meat products
US11540540B2 (en)	2023-01-03	Cold smoked meat product and method of making same
US20090047398A1 (en)	2009-02-19	Meat product and method for making same
Molina et al.	2025	Effects of nitrite level, packaging system and high-pressure processing treatment on physicochemical and sensory properties of cooked ham
US3857981A (en)	1974-12-31	Preserving red color in red meats
US2955042A (en)	1960-10-04	Method of curing meat and composition therefor
US5045332A (en)	1991-09-03	Methods and materials for inhibiting the development of warmed-over flavor in meat
US3240612A (en)	1966-03-15	Meat curing composition and process
NO761941L (fr)	1976-12-10
US20050058751A1 (en)	2005-03-17	Yield and shelf life for meats
US4414232A (en)	1983-11-08	Process for preparing cooked bacon having reduced levels of N-nitrosamines
RU2516458C2 (ru)	2014-05-20	Способ регулирования свойств продукта при производстве пищевых продуктов
JPS58851B2 (ja)	1983-01-08	獣肉、家禽肉及び魚肉におけるボツリヌス菌の増殖とエンテロトキシンの生成防止のための組成物及び方法
US3051579A (en)	1962-08-28	Method of curing meat
CA1111706A (fr)	1981-11-03	Procede de production de viandes ayant la saveur de viandes salees et fumees
US3255022A (en)	1966-06-07	Meat curing composition and method for curing meat therewith
US4346117A (en)	1982-08-24	Method for inhibiting the growth of Clostridium botulinum and the formation of enterotoxin in corned beef and poultry and products thereof
US4443483A (en)	1984-04-17	Method for inhibiting nitrosamine formation during cooking of meat
US3255023A (en)	1966-06-07	Meat curing composition and method for curing meat therewith
JP3621426B2 (ja)	2005-02-16	完全調理済みのベーコンを作るために、豚腹肉を乾燥保蔵処理および加工処理する方法