NO761941L - - Google Patents

Info

Publication number
NO761941L
NO761941L NO761941A NO761941A NO761941L NO 761941 L NO761941 L NO 761941L NO 761941 A NO761941 A NO 761941A NO 761941 A NO761941 A NO 761941A NO 761941 L NO761941 L NO 761941L
Authority
NO
Norway
Prior art keywords
bacon
ppm
nitrite
approx
sodium
Prior art date
Application number
NO761941A
Other languages
Norwegian (no)
Inventor
J C Bard
E V Podebradsky
Original Assignee
Mayer & Co Inc O
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 Mayer & Co Inc O filed Critical Mayer & Co Inc O
Publication of NO761941L publication Critical patent/NO761941L/no

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

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

Abstract

orkokt bacon med lavt nitritinnhold.uncooked bacon with a low nitrite content.

Description

Foreliggende oppfinnelse angår generelt for-bedringer med hensyn til fremstillingen av ferdig skåret forkokt bacon,karakterisert vedlavt nitrittinnhold sam- The present invention generally relates to improvements with regard to the production of ready-sliced pre-cooked bacon, characterized by a low nitrite content together with

tidig som man har beholdt de kvaliteter og de karakteris-early as one has kept the qualities and the characteristic

tiske egenskaper man tidligere har hatt i forkokt, ferdig-skåret bacon fremstilt med. større nitrit.innhold. tical properties that have previously been found in pre-cooked, pre-sliced bacon produced with greater nitrite content.

Det har vært vanlig i mange år å bruke nitritter og/eller nitrater i sammensetninger som har vært brukt for behandling av baconsider. For tiden er den.maksimalt lovlige konsentrasjon eller innhold av nitritt (bereg- It has been common for many years to use nitrites and/or nitrates in compositions that have been used to treat bacon sides. Currently, the maximum legal concentration or content of nitrite (calculated

net som natriumnitritt) som er tillatt i de Forenede Stater ca. 200 deler pr. million (ppm). Det har imidlertid vist seg ved undersøkelser at bacon fremstilt med legalt lovlig innhold av nitritter og/eller nitrater, resulterer i på-visbare mengder av carcinogene nitrosaminer etter koking. Undersøkelser viser at mengden av de fremstilte nitrosaminer net as sodium nitrite) which is allowed in the United States approx. 200 parts per million (ppm). However, it has been shown by research that bacon produced with a legal content of nitrites and/or nitrates results in detectable amounts of carcinogenic nitrosamines after cooking. Investigations show that the amount of nitrosamines produced

er avhengig av kvadratroten av nitrittkonsentrasjonen. Det refereres her til J. National Cancer Institute, Vol. 44, side 6 33 (19 70), S.S. Mirvish "The Kinetics of Dimethylamine Nitrosation in Relation to Nitrosamine Carcinogenesis". is dependent on the square root of the nitrite concentration. Reference is made herein to J. National Cancer Institute, Vol. 44, page 6 33 (1970), S.S. Mirvish "The Kinetics of Dimethylamine Nitrosation in Relation to Nitrosamine Carcinogenesis".

Studier har også indikert at nitritt hemmer veksten av clostridium botulinum, og følgelig gir beskyttelse mot botulisme. Mer spesielt har man vist at veksten og derved det toksin som fremstilles av clostridium botulinum progres-sivt hemmes etterhvert som nitrittkonsentrasjonen øker. Studies have also indicated that nitrite inhibits the growth of clostridium botulinum, and consequently provides protection against botulism. More specifically, it has been shown that growth and thereby the toxin produced by clostridium botulinum is progressively inhibited as the nitrite concentration increases.

Det refereres her til R.A. Greenberg, "The Effect of NitriteReference is made here to R.A. Greenberg, “The Effect of Nitrite

on Botulinal ' Toxin Formation in Bacon", 1973, Proceedings of the Meat Industry Research Conference, side 69. Man kan følgelig forutse at en effekt som oppstår hvis man vesentlig on Botulinal 'Toxin Formation in Bacon", 1973, Proceedings of the Meat Industry Research Conference, page 69. One can therefore predict that an effect that occurs if one significantly

reduserer nitrittinnholdet under fremstillingen av bacon,, vil være en vesentlig reduksjon av den beskyttelse man har mot botulisme, når man bruker vanlige og lovlige konsen-trasjoner av nitritt i bacon. reduces the nitrite content during the production of bacon, will be a significant reduction of the protection one has against botulism, when using normal and legal concentrations of nitrite in bacon.

I overensstemmelse med foreliggende oppfinnelse kan man imidlertid kommersielt fremstille bacon i ferdig skåret og forkokt form, som har et lavt innhold eller konsentrasjon av nitritt,og som har de samme eller i det minste de fleste av de ønskede egenskaper man finner i vanlig bacon fremstilt med den maksimalt lovlige mengde av nitritt. Foreliggende oppfinnelse gjør det mulig å eli-minere eller i meget vesentlig grad redusere de helseskader som kan oppstå på grunn av carcinogeniske nitrosaminer i vanlig røkt eller kokt bacon, ved at man i vesentlig grad reduserer nitrittinnholdet.kombinert med en forsteking eller forkoking av det oppskårne bacon, slik at man senker vann-aktiviteten til eller under den grense hvor det skjer en vekst av clostridium botulinum og tilsvarende organismer. In accordance with the present invention, however, it is possible to commercially produce bacon in pre-sliced and pre-cooked form, which has a low content or concentration of nitrite, and which has the same or at least most of the desired properties found in ordinary bacon prepared with the maximum legal amount of nitrite. The present invention makes it possible to eliminate or to a very significant extent reduce the health damage that can occur due to carcinogenic nitrosamines in ordinary smoked or cooked bacon, by substantially reducing the nitrite content, combined with pre-frying or pre-cooking the cut bacon, so that the water activity is lowered to or below the limit where growth of clostridium botulinum and similar organisms occurs.

Det er således en hensikt ved foreliggende oppfinnelse å tilveiebringe en kommersielt utnyttbar fremgangsmåte for fremstilling av forkokt oppskåret bacon som lar seg sammenligne med vanlig forkokt, oppskåret bacon bortsett fra at bacon fremstilt ved hjelp av foreliggende oppfinnelse, har redusert nitrittinnHold som i vesentlig grad "reduserer en mulig dannelse av carcinogene nitrosaminer under steking eller koking.'It is thus an aim of the present invention to provide a commercially usable method for the production of pre-cooked sliced bacon which can be compared to ordinary pre-cooked, sliced bacon except that bacon produced by means of the present invention has a reduced nitrite content which substantially "reduces a possible formation of carcinogenic nitrosamines during frying or boiling.'

Mer spesielt er det en hensikt ved foreliggende oppfinnelse å tilveiebringe en kommersielt utnyttbar fremgangsmåte for fremstilling av forkokt, oppskåret bacon,karakterisert vedsitt lave nitrittinnhold, samtidig som man beholder de kvaliteter man vanligvis finner i bacon fremstilt med høyere nitrittinnhold, og hvor nevnte fremgangsmåte innbefatter at man behandler baconsider med en behandlende eller konserverende sammensetning som inneholder salt, sukker samt lavt innhold av natriumnitritt, røker baconsidene etter at den konserverende sammensetningen i det minste har hatt en sjanse til å ha spredd seg inn i nevnte baconskiver, av-kjøler, de røkte sidene, skjærer opp de avkjølte sidene, og koker det oppskårne baconet slik at man reduserer dets vanninnhold til eller under en grense ved hvilken vann-innholdet ikke understøtter en vekst av clostridium botulinum eller tilsvarende organismer. More particularly, it is an aim of the present invention to provide a commercially usable method for the production of pre-cooked, sliced bacon, characterized by its low nitrite content, while retaining the qualities usually found in bacon produced with a higher nitrite content, and where said method includes that one treats bacon sides with a curing or preservative composition containing salt, sugar and a low sodium nitrite content, smokes the bacon sides after the preservative composition has at least had a chance to diffuse into said bacon slices, cools, the smoked the sides, cut open the cooled sides, and cook the cut bacon so as to reduce its water content to or below a limit at which the water content does not support the growth of clostridium botulinum or similar organisms.

Natriumnitritt er det foretrukne nitrittSodium nitrite is the preferred nitrite

i foreliggende oppfinnelse, men kaliumnitritt kan også brukes. in the present invention, but potassium nitrite can also be used.

Ved hjelp av foreliggende oppfinnelse kanWith the help of the present invention,

man bruke en konsentrasjon av natriumnitritt i baconet fra 5 til ca..120 ppm. kan man få fremstilt forkokt, skåret bacon som er akseptabelt og sammenlignbart i kvalitet med bacon fremstilt med et natriumnitrittinnhold på 200 ppm. one uses a concentration of sodium nitrite in the bacon from 5 to approx. 120 ppm. can be produced precooked, sliced bacon that is acceptable and comparable in quality to bacon produced with a sodium nitrite content of 200 ppm.

I foreliggende oppfinnelse er det foretrukne område med hensyn til natriumnitritt fra 15 til 120 ppm., mer spesielt fra 15 til 60 ppm. In the present invention, the preferred range with regard to sodium nitrite is from 15 to 120 ppm, more particularly from 15 to 60 ppm.

Den genereelle fremgangsmåte for fremstilling av forkokt, skåret bacon med lavt nitrittinnhold ifølge foreliggende oppfinnelse, innbefatter følgende trinn: (1) man flår baconsidene, (2) man behandler baconsidene med en herdende eller konserverende sammensetning ved en eller annen akseptabel fremgangsmåte, (3) behandler sidene tilstrekkelig til at den konserverende behandlende sammensetningen blir dispergert tilfredstillende i sidene, (4) røker sidene, (5) avkjøler de røkte sidene, (6) skjærer opp de røkte og av-kjølte sidene, (7) koker baconskivene og (8) pakker de for-kokte oppskårne baconskivene. The general process for producing precooked, low nitrite sliced bacon according to the present invention includes the following steps: (1) skinning the bacon sides, (2) treating the bacon sides with a curing or preservative composition by some acceptable method, (3) treating the sides sufficiently so that the preservative treatment composition is sufficiently dispersed in the sides, (4) smoking the sides, (5) cooling the smoked sides, (6) cutting the smoked and cooled sides, (7) cooking the bacon slices, and (8) ) wraps the pre-cooked sliced bacon slices.

De følgende eksempler illustrerer oppfinnelsen. The following examples illustrate the invention.

Eksempler 1- 3.Examples 1-3.

Baconskiver av svin ble mettet til et 10 vekt-% nivå med følgende sammensetninger : Pork bacon slices were saturated to a 10% by weight level with the following compositions:

De mettede sidene ble holdt ved 0°C i et kjøle-kammer i to døgn slik at den behandlede sammensetning kunne bli fordelt i hele sidene, og de ble så bearbeidet i et røk-hus i 22 timer, hvor man hadde en temperatur fra 53 til 55°C. De røkte baconskivene ble så avkjølt, oppskåret og kokt med The saturated pages were kept at 0°C in a cooling chamber for two days so that the treated composition could be distributed throughout the pages, and they were then processed in a smokehouse for 22 hours, where the temperature was from 53 to 55°C. The smoked bacon slices were then cooled, sliced and cooked with

et utbytte på ca. 36%. De kokte oppdelte baconskivene ble så enten pakket i papir eller vakuumforseglet i en oksygentett film. Bacon fremstilt med 15 ppm nitritt hadde akseptabel farveutvikling og smak, mens farveutviklingen og smak var akseptabel, men mindre ønskelig ved 10 ppm og 5 ppm. a dividend of approx. 36%. The cooked split bacon slices were then either wrapped in paper or vacuum sealed in an oxygen-tight film. Bacon prepared with 15 ppm nitrite had acceptable color development and flavor, while color development and flavor was acceptable, but less desirable at 10 ppm and 5 ppm.

Eksempel 4- 8Example 4-8

Flådde baconskiver av svin ble behandlet med sammensetninger slik at man fikk baconskiver med natriumnitritt varierende fra 0 til 120 ppm på følgende måte : Skinned pork bacon slices were treated with compositions so that bacon slices with sodium nitrite varying from 0 to 120 ppm were obtained in the following way:

Ferske, flådde sider med en vekt fra 5-6 kg ble pumpet til en vektøkning på 12,5 % med en 5-nåls håndpumpe anordning. Sidene ble behandlet i tre døgn i et kjølekammer ved 5°C og så bearbeidet i et røkhus i 22 timer, med en indre temperatur fra 53 - 55°C. Sidene ble så avkjølt i området - 3 til -2°C og formet. Det formede bacon ble så skåret i skiver på ca. 2,5 mm og stekt på en beltegrill. Det midlere stekeutbytte var 36 %. Det stekte bacon ble så plasert i metallbelagte trau og vakuumpakket med en oksygentett film. Fresh skinned sides weighing from 5-6 kg were pumped to a weight gain of 12.5% with a 5-needle hand pump device. The pages were processed for three days in a cold chamber at 5°C and then processed in a smokehouse for 22 hours, with an internal temperature of 53 - 55°C. The pages were then cooled in the -3 to -2°C range and shaped. The shaped bacon was then cut into slices of approx. 2.5 mm and cooked on a belt grill. The average frying yield was 36%. The fried bacon was then placed in metal-lined troughs and vacuum-packed with an oxygen-tight film.

Prøver av det forstekte bacon med fem for-skjellige innhold av natriumnitritt ble så bedømt ved hjelp av prøvegrupper. Prøvene ble bedømt ved intervaller fra to uker til seks måneder etter steking og lagring ved 0°C, 5°C og romtemperatur. Bedømmelsene ble utført ved hjelp av grup-per bestående av fra syv til ti personer som bedømte baconet på en skala hvor 9 betyr utmerket og 0 betyr meget dårlig. Resultatene av to bedømmelser var i middel følgende: Samples of the pre-fried bacon with five different contents of sodium nitrite were then assessed using sample groups. The samples were assessed at intervals from two weeks to six months after roasting and storage at 0°C, 5°C and room temperature. The assessments were carried out using groups consisting of seven to ten people who assessed the bacon on a scale where 9 means excellent and 0 means very bad. The results of two assessments were, on average, as follows:

De foregående resultater indikerer klart at det er liten , hvis noen,.forskjell i det hele tatt, med hensyn til utseende og smak på ferdigstekt bacon fremstilt med fra 15 til 120 ppm natriumnitritt. Hvis imidlertid man ikke bruker noen natriumnitritt, ble både utseende og smak bedømt meget lavere. The foregoing results clearly indicate that there is little, if any, difference at all in the appearance and flavor of finished bacon prepared with from 15 to 120 ppm sodium nitrite. However, if no sodium nitrite is used, both appearance and taste were rated much lower.

Det er underforstått at man lett kan utføre visse forandringer i de foregående fremgangsmåter uten at man derved forlater oppfinnelsens intensjon. Således kan den behandlede sammensetning fremstilles uten natrium-tripolyfosfat eller natriumascorbat eller tilsvarende forbindelser. Disse forbindelser har imidlertid antioksyderende egenskaper og bedrer andre karakteristika ved nevnte bacon. Nevnte behandlende sammensetning kan påføres eller tilføres baconet på annen måte enn ved pumping. For eksempel kan en tørr sammensetning gnies inn i overflaten av baconsidene, eller nevnte sider kan legges i. kar som inneholder sammensetningen og henlegges der i tilstrekkelig lang tid til at de suger opp en passende mengde av sammensetningen. Det oppskårne bacon kan kokes eller stekes på forhånd ved hjelp av flere kjente fremgangsmåter, f.eks. ved dypping i kokende fett, oppvarmning ved hjelp av infrarødt lys eller mikro-bølger, eller ved hjelp av ovner hvor man bruker varm luft eller bare varm overflatekontakt f.eks. i en grill. Hvis det kokte og oppskårne bacon ikke skal brukes umiddelbart, så bør det vakuumpakkes slik at det har lang varighet og da fortrinnsvis i en oksygentett film. It is understood that certain changes can easily be made in the preceding methods without thereby abandoning the intention of the invention. Thus, the treated composition can be prepared without sodium tripolyphosphate or sodium ascorbate or similar compounds. However, these compounds have antioxidant properties and improve other characteristics of said bacon. Said treating composition can be applied or supplied to the bacon in a different way than by pumping. For example, a dry composition may be rubbed into the surface of the bacon sides, or said sides may be placed in a vessel containing the composition and left there for a sufficient time to absorb a suitable amount of the composition. The sliced bacon can be cooked or fried in advance using several known methods, e.g. by dipping in boiling fat, heating with the help of infrared light or microwaves, or with the help of ovens where hot air or just hot surface contact is used, e.g. in a grill. If the cooked and sliced bacon is not to be used immediately, it should be vacuum packed so that it has a long shelf life and then preferably in an oxygen-tight film.

Skjønt oppfinnelsen er blitt beskrevet i detalj med hensyn til visse foretrukne utførelser, er det inn-lysende at variasjoner og modifikasjoner kan utføres uten at man derved forlater oppfinnelsens intensjon slik denne fremgår av de etterfølgende krav. Although the invention has been described in detail with regard to certain preferred embodiments, it is obvious that variations and modifications can be made without thereby abandoning the intention of the invention as it appears from the following claims.

Claims (10)

1. Fremgangsmåte for fremstilling av ferdig kokt, oppskåret bacon, som innbefatter at man tilfører og i alt vesentlig jevnt fordeler i en baconside en behandlende eller konserverende sammensetning inneholdende salt, sukker og natriumnitritt, røker baconsiden, avkjøler den røkte baconsiden, skjærer opp den avkjølte siden og koker eller steker det oppskårne bacon, karakterisert ved at man bruker en sammensetning som vil til-føre fra 5 ppm til ca. 120 ppm natriumnitritt i baconsiden.1. Process for the production of ready-cooked, sliced bacon, which includes adding and substantially evenly distributing a treating or preserving composition containing salt, sugar and sodium nitrite in a bacon side, smoking the bacon side, cooling the smoked bacon side, cutting up the cooled side and cook or fry the sliced bacon, characterized by using a composition that will add from 5 ppm to approx. 120 ppm sodium nitrite in the bacon side. 2. Fremgangsmåte ifølge krav 1, karakterisert ved at nevnte sammensetning er vandig, og til-føres nevnte baconside ved hjelp av pumping. 2. Method according to claim 1, characterized in that said composition is aqueous, and is supplied to said side of bacon by means of pumping. 3. Fremgangsmåte ifølge krav 1, karakterisert ved at nevnte' sammensetning inneholder natrium tripolyfosfat og natriumascorbat. 3. Method according to claim 1, characterized in that said composition contains sodium tripolyphosphate and sodium ascorbate. 4. Fremgangsmåte ifølge krav 1, karakterisert ved at nevnte sammensetning tilføres fra ca, 15 til ca. 120 ppm natriumnitritt i nevnte baconside. 4. Method according to claim 1, characterized in that said composition is added from approx. 15 to approx. 120 ppm sodium nitrite in said bacon side. 5. Fremgangsmåte ifølge krav 4, karakterisert ved at nevnte sammensetning tilføres fra ca. 15 til ca. 60 ppm natriumnitritt i baconsiden. 5. Method according to claim 4, characterized in that said composition is added from approx. 15 to approx. 60 ppm sodium nitrite in the bacon side. 6. Fremgangsmåte for fremstilling av forkokt eller forstekt, oppskåret bacon, karakterisert ved at man (1) pumper baconsidene slik at deres vekt øker med en vandig konserverende eller behandlende sammensetning inneholdende natriumascorbat, natrium tripolyfos fat, sukrose, natriumklorid og tilstrekkelig natriumnitrit til at man i hver enkelt baconside tilfører fra 5 til ca. 120 ppm av nevnte natriumnitritt, (2) behandler de pumpede baconsider, (3) bearbeider baconsidene i et røkehus, (4) avkjøler, de røkte baconsidene, (5) skjærer opp de av-kjølte baconsidene og (6) koker eller steker baconskivene. 6. Process for the production of pre-cooked or pre-fried, sliced bacon, characterized by (1) pumping the bacon sides so that their weight increases with an aqueous preservative or treating composition containing sodium ascorbate, sodium tripolyphos fat, sucrose, sodium chloride and sufficient sodium nitrite to in each individual side of bacon add from 5 to approx. 120 ppm of said sodium nitrite, (2) treating the pumped bacon sides, (3) processing the bacon sides in a smoke house, (4) cooling the smoked bacon sides, (5) cutting the cooled bacon sides and (6) cooking or frying the bacon slices . 7. Fremgangsmåte ifølge krav 6, karakterisert ved at natriumnitrittmengden varierer fra 15 til 120 ppm. 7. Method according to claim 6, characterized in that the amount of sodium nitrite varies from 15 to 120 ppm. 8. Fremgangsmåte ifølge krav 7, karakterisert ved at natriumnitrittmengden varierer fra 15 til 60 ppm. 8. Method according to claim 7, characterized in that the amount of sodium nitrite varies from 15 to 60 ppm. 9. Ferdigkokt eller stekt, oppskåret bacon, karakterisert ved å være fremstilt fra en baconside som er tilført fra ca. 5 til 120 ppm nitritt. 9. Ready-cooked or fried, sliced bacon, characterized by being produced from a side of bacon that has been supplied from approx. 5 to 120 ppm nitrite. 10. Ferdigkokt eller ferdigstekt oppskåret bacon ifølge krav 9, karakterisert ved at nitritt-mengden varierer fra 15 til 120 ppm10. Ready-cooked or ready-fried sliced bacon according to claim 9, characterized in that the amount of nitrite varies from 15 to 120 ppm
NO761941A 1975-06-09 1976-06-08 NO761941L (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
NO761941L true NO761941L (en) 1976-12-10

Family

ID=24339362

Family Applications (1)

Application Number Title Priority Date Filing Date
NO761941A NO761941L (en) 1975-06-09 1976-06-08

Country Status (14)

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

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2345082A1 (en) * 1976-03-26 1977-10-21 Monsanto Co COMPOSITIONS REDUCING THE LEVEL OF NITRITE IN SALT MEAT PRODUCTS, BASED ON SORBIC ACID OR ITS SALTS AND SODIUM OR POTASSIUM SALTS OF CONDENSED PHOSPHORIC ACID, AND NEW PRODUCTS THUS OBTAINED
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
DK0683986T3 (en) * 1994-05-27 2001-12-10 Nestle Sa Manufacture of cooked ham
CA2230504C (en) * 1995-08-25 2007-02-20 Food Biotek Corporation Low-nitrite composition for curing meat and process for preparing low-nitrite cured meat products
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 (en) * 2013-07-18 2018-02-14 国立大学法人秋田大学 Meat manufacturing method and manufacturing apparatus

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 (en) * 1973-03-22 1976-02-26

Also Published As

Publication number Publication date
FR2313873A1 (en) 1977-01-07
FR2313873B1 (en) 1981-09-18
IT1062323B (en) 1984-10-10
FI761660A7 (en) 1976-12-10
AU497328B2 (en) 1978-12-07
BE842764A (en) 1976-10-01
AU1459976A (en) 1977-12-08
NL7606029A (en) 1976-12-13
JPS521066A (en) 1977-01-06
GB1542080A (en) 1979-03-14
NZ180952A (en) 1979-10-25
CA1077336A (en) 1980-05-13
DE2625833A1 (en) 1976-12-30
ES448665A1 (en) 1977-07-01
SE7606352L (en) 1976-12-10

Similar Documents

Publication Publication Date Title
US3966974A (en) Curing of meat using organic nitrites
US10568333B2 (en) Methods for processing meat using phosphate free high pH compositions containing salt and sodium carbonate
US4265918A (en) Preparation of partially dehydrated meat products
EP0355472B1 (en) Marinating or pickling of meat
Mujaffar et al. Modeling the drying behavior of unsalted and salted catfish (A rius sp.) slabs
NO761941L (en)
US3868468A (en) Preparation of a shelf stable pre-cooked bacon product
Meinhardt et al. Influence of processing and storage on the iodine content of meat and fish products using iodized salt
US12357000B2 (en) High-moisture, all-natural, shelf-stable food product
US20200214303A1 (en) Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt
Egbunike et al. Effects of processing upon the quality of Nigerian meat products
Kutas Great sausage recipes and meat curing
Assogba et al. Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork
KR20200091616A (en) Method for manufacturing of steak and steak prepared thereby
JPH03285651A (en) Prevention of collapse of vegetable shape by boiling
CA1144416A (en) Reduction of nitrosamine formation in processed meat products
RU2061390C1 (en) Method for preparing culinary products from broiled chicken
Hoey et al. Tenderness and sodium content of Pectoralis superficialis from broilers chilled in potassium or sodium chloride ice slush
Bowers et al. Effect of cooking method and skewers on quality of turkey rolls
Watanabe et al. Microwave Processing of Wieners. Composition and Method of Preparation
RU2696077C1 (en) Smoked-cooked oimyakon venison product preparation method
JPH0698720A (en) Cooked meat product and its product
JP3621426B2 (en) How to dry store and process pork belly to make fully cooked bacon
Bertol Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface Treatments
Arafa et al. Processing factors affecting yields and meat quality of smoked Bobwhite quail