REDUCING NITROSAMINE IN NITRITE CURED MEAT

KEKHUSROO R. BHARUCHA - CONTROL OF NITROSAMINE FORMATION LEON J. RUBIN IN NITRITE CURED MEAT BY USE OF CHARLES K. CROSS AROMATIC PRIMARY AMINES The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzene...

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Hauptverfasser:	K.R. BHARUCHA, C.K. CROSS, L.J. RUBIN
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	KEKHUSROO R. BHARUCHA - CONTROL OF NITROSAMINE FORMATION LEON J. RUBIN IN NITRITE CURED MEAT BY USE OF CHARLES K. CROSS AROMATIC PRIMARY AMINES The formation of nitrosamines in cooked, cured meat products is reduced or eliminated by using certain aromatic primary amines, such as p-alkoxyaminobenzenes, in the curing mixtures or to treat the cured meat.