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
English (en)
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

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00Preservation of meat, sausages, fish or fish products
    • A23B4/02Preserving by means of inorganic salts
    • A23B4/023Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00Preservation of meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00Preservation of meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • A23B4/0053Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00Preservation of meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • A23B4/01Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00Preservation of meat, sausages, fish or fish products
    • A23B4/02Preserving by means of inorganic salts
    • A23B4/023Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235Preserving 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)
NO761941A 1975-06-09 1976-06-08 NO761941L (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
NO761941L true NO761941L (fr) 1976-12-10

Family

ID=24339362

Family Applications (1)

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

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
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
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

Also Published As

Publication number Publication date
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
JPS521066A (en) 1977-01-06
FR2313873B1 (fr) 1981-09-18

Similar Documents

Publication Publication Date Title
Sindelar et al. Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready‐to‐eat uncured ham
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 (fr) Procédé pour mariner ou saumurer la viande
NO761941L (fr)
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
CN101095522A (zh) 一种五香酱肉的制作方法
JPH03285651A (ja) 野菜類の煮くずれ防止方法
CA1144416A (fr) Reduction de la formation de nitrosamines dans les produits de viande
RU2061390C1 (ru) Способ приготовления кулинарных изделий из цыплят бройлеров
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 (ru) Способ приготовления копчено-вареного продукта "Оленина Оймяконская"
JPH0698720A (ja) 調理肉製品及びその製造方法
Bertol Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface Treatments
KR101779171B1 (ko) 숙회의 제조방법 및 그에 따라 제조된 숙회
Kisch Salt-poor diet and Jewish dietary laws