JPS521066A - Cooked bacon of low nitrous acid content and method of producing same - Google Patents

Cooked bacon of low nitrous acid content and method of producing same

Info

Publication number
JPS521066A
JPS521066A JP51067535A JP6753576A JPS521066A JP S521066 A JPS521066 A JP S521066A JP 51067535 A JP51067535 A JP 51067535A JP 6753576 A JP6753576 A JP 6753576A JP S521066 A JPS521066 A JP S521066A
Authority
JP
Japan
Prior art keywords
acid content
nitrous acid
producing same
cooked bacon
low nitrous
Prior art date
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.)
Pending
Application number
JP51067535A
Other languages
English (en)
Japanese (ja)
Inventor
Shii Baado Jiyon
Bui Podeburadosukii Eberetsuto
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.)
Filing date
Publication date
Application filed by Oscar Mayer Foods Corp filed Critical Oscar Mayer Foods Corp
Publication of JPS521066A publication Critical patent/JPS521066A/ja
Pending legal-status Critical Current

Links

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)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Dental Preparations (AREA)
  • Saccharide Compounds (AREA)
JP51067535A 1975-06-09 1976-06-09 Cooked bacon of low nitrous acid content and method of producing same Pending JPS521066A (en)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
JPS521066A true JPS521066A (en) 1977-01-06

Family

ID=24339362

Family Applications (1)

Application Number Title Priority Date Filing Date
JP51067535A Pending JPS521066A (en) 1975-06-09 1976-06-09 Cooked bacon of low nitrous acid content and method of producing same

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)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015019611A (ja) * 2013-07-18 2015-02-02 国立大学法人秋田大学 食肉の製造方法及び製造装置

Families Citing this family (7)

* 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
EP0683986B1 (fr) * 1994-05-27 2001-08-22 Societe Des Produits Nestle S.A. Fabrication de jambon cuit
WO1997007683A1 (fr) * 1995-08-25 1997-03-06 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

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS49118861A (fr) * 1973-03-22 1974-11-13

Family Cites Families (4)

* 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

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS49118861A (fr) * 1973-03-22 1974-11-13

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015019611A (ja) * 2013-07-18 2015-02-02 国立大学法人秋田大学 食肉の製造方法及び製造装置

Also Published As

Publication number Publication date
NO761941L (fr) 1976-12-10
BE842764A (fr) 1976-10-01
GB1542080A (en) 1979-03-14
CA1077336A (fr) 1980-05-13
SE7606352L (sv) 1976-12-10
DE2625833A1 (de) 1976-12-30
NL7606029A (nl) 1976-12-13
FR2313873A1 (fr) 1977-01-07
ES448665A1 (es) 1977-07-01
IT1062323B (it) 1984-10-10
AU1459976A (en) 1977-12-08
NZ180952A (en) 1979-10-25
AU497328B2 (en) 1978-12-07
FI761660A7 (fr) 1976-12-10
FR2313873B1 (fr) 1981-09-18

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