Process for curing bacon, product thereof and composition therefor
US4543260A · kind A · utility
11Cited by
48References
13Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jan 26, 1984 |
| Grant date | Sep 24, 1985 |
| Priority date | — |
| Expiry date | Jan 26, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B4/023
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Residual nitrite levels in bacon can be lowered using a curing system of salt, nitric oxide-forming compound, such as sodium nitrite, erythorbate and a blend of sodium hexametaphosphate with a carbonate alkalizing agent, preferably sodium bicarbonate.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.