NO761941L - - Google Patents

Info

Publication number: NO761941L
Authority: NO; Norway
Prior art keywords: bacon; ppm; nitrite; approx; sodium
Prior art date: 1975-06-09

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.)

1975-06-09

Filing date

1976-06-08

Publication date

1976-12-10

1976-06-08 Application filed by Mayer & Co Inc O filed Critical Mayer & Co Inc O

1976-12-10 Publication of NO761941L publication Critical patent/NO761941L/no

Links

235000015241 bacon Nutrition 0.000 claims abstract description 65
IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 21
LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 36
239000000203 mixture Substances 0.000 claims description 20
235000010288 sodium nitrite Nutrition 0.000 claims description 18
238000000034 method Methods 0.000 claims description 14
238000004519 manufacturing process Methods 0.000 claims description 6
239000003755 preservative agent Substances 0.000 claims description 5
230000002335 preservative effect Effects 0.000 claims description 5
238000010411 cooking Methods 0.000 claims description 4
238000001816 cooling Methods 0.000 claims description 4
238000005520 cutting process Methods 0.000 claims description 3
238000005086 pumping Methods 0.000 claims description 3
235000010378 sodium ascorbate Nutrition 0.000 claims description 3
PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
229960005055 sodium ascorbate Drugs 0.000 claims description 3
PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 3
150000003839 salts Chemical class 0.000 claims description 2
230000000391 smoking effect Effects 0.000 claims description 2
235000019832 sodium triphosphate Nutrition 0.000 claims description 2
FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
229930006000 Sucrose Natural products 0.000 claims 1
239000003925 fat Substances 0.000 claims 1
239000000779 smoke Substances 0.000 claims 1
239000011734 sodium Substances 0.000 claims 1
229910052708 sodium Inorganic materials 0.000 claims 1
239000011780 sodium chloride Substances 0.000 claims 1
239000005720 sucrose Substances 0.000 claims 1
241000193155 Clostridium botulinum Species 0.000 description 4
150000004005 nitrosamines Chemical class 0.000 description 4
230000000711 cancerogenic effect Effects 0.000 description 3
231100000315 carcinogenic Toxicity 0.000 description 3
230000000694 effects Effects 0.000 description 3
239000000796 flavoring agent Substances 0.000 description 3
235000019634 flavors Nutrition 0.000 description 3
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
208000003508 Botulism Diseases 0.000 description 2
ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
230000015572 biosynthetic process Effects 0.000 description 2
238000009835 boiling Methods 0.000 description 2
150000001875 compounds Chemical class 0.000 description 2
238000011161 development Methods 0.000 description 2
150000002823 nitrates Chemical class 0.000 description 2
150000002826 nitrites Chemical class 0.000 description 2
235000015277 pork Nutrition 0.000 description 2
238000011160 research Methods 0.000 description 2
229920006395 saturated elastomer Polymers 0.000 description 2
239000003053 toxin Substances 0.000 description 2
231100000765 toxin Toxicity 0.000 description 2
208000005623 Carcinogenesis Diseases 0.000 description 1
AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 description 1
230000003078 antioxidant effect Effects 0.000 description 1
230000036952 cancer formation Effects 0.000 description 1
231100000504 carcinogenesis Toxicity 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
238000007598 dipping method Methods 0.000 description 1
230000008570 general process Effects 0.000 description 1
230000036541 health Effects 0.000 description 1
238000010438 heat treatment Methods 0.000 description 1
238000011835 investigation Methods 0.000 description 1
235000013372 meat Nutrition 0.000 description 1
230000004048 modification Effects 0.000 description 1
238000012986 modification Methods 0.000 description 1
230000009935 nitrosation Effects 0.000 description 1
238000007034 nitrosation reaction Methods 0.000 description 1
XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
235000010289 potassium nitrite Nutrition 0.000 description 1
239000004304 potassium nitrite Substances 0.000 description 1
230000009467 reduction Effects 0.000 description 1
238000003860 storage Methods 0.000 description 1
238000005303 weighing Methods 0.000 description 1
230000004584 weight gain Effects 0.000 description 1
235000019786 weight gain Nutrition 0.000 description 1

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)
Saccharide Compounds (AREA)
Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Dental Preparations (AREA)

NO761941A 1975-06-09 1976-06-08 NO761941L (it)

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 (it)	1976-12-10

Family

ID=24339362

Family Applications (1)

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

Country Status (14)

Country	Link
JP (1)	JPS521066A (it)
AU (1)	AU497328B2 (it)
BE (1)	BE842764A (it)
CA (1)	CA1077336A (it)
DE (1)	DE2625833A1 (it)
ES (1)	ES448665A1 (it)
FI (1)	FI761660A (it)
FR (1)	FR2313873A1 (it)
GB (1)	GB1542080A (it)
IT (1)	IT1062323B (it)
NL (1)	NL7606029A (it)
NO (1)	NO761941L (it)
NZ (1)	NZ180952A (it)
SE (1)	SE7606352L (it)

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

1976
- 1976-05-25 NZ NZ180952A patent/NZ180952A/xx unknown
- 1976-05-31 CA CA253,760A patent/CA1077336A/en not_active Expired
- 1976-06-03 AU AU14599/76A patent/AU497328B2/en not_active Expired
- 1976-06-03 NL NL7606029A patent/NL7606029A/xx not_active Application Discontinuation
- 1976-06-04 SE SE7606352A patent/SE7606352L/ not_active Application Discontinuation
- 1976-06-08 NO NO761941A patent/NO761941L/no unknown
- 1976-06-08 IT IT68390/76A patent/IT1062323B/it active
- 1976-06-08 ES ES448665A patent/ES448665A1/es not_active Expired
- 1976-06-08 FR FR7617264A patent/FR2313873A1/fr active Granted
- 1976-06-08 GB GB7623664A patent/GB1542080A/en not_active Expired
- 1976-06-09 BE BE167772A patent/BE842764A/xx not_active IP Right Cessation
- 1976-06-09 DE DE19762625833 patent/DE2625833A1/de not_active Withdrawn
- 1976-06-09 JP JP51067535A patent/JPS521066A/ja active Pending
- 1976-06-09 FI FI761660A patent/FI761660A/fi not_active Application Discontinuation

Also Published As

Publication number	Publication date
AU1459976A (en)	1977-12-08
BE842764A (fr)	1976-10-01
FR2313873B1 (it)	1981-09-18
GB1542080A (en)	1979-03-14
FI761660A (it)	1976-12-10
NL7606029A (nl)	1976-12-13
FR2313873A1 (fr)	1977-01-07
SE7606352L (sv)	1976-12-10
NZ180952A (en)	1979-10-25
JPS521066A (en)	1977-01-06
AU497328B2 (en)	1978-12-07
IT1062323B (it)	1984-10-10
DE2625833A1 (de)	1976-12-30
ES448665A1 (es)	1977-07-01
CA1077336A (en)	1980-05-13

Publication	Publication Date	Title
Sindelar et al.	2007	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)	1976-06-29	Curing of meat using organic nitrites
US10568333B2 (en)	2020-02-25	Methods for processing meat using phosphate free high pH compositions containing salt and sodium carbonate
Nummer et al.	2004	Effects of preparation methods on the microbiological safety of home-dried meat jerky
US4265918A (en)	1981-05-05	Preparation of partially dehydrated meat products
KR102111003B1 (ko)	2020-05-14	비선호 원료육을 이용한 간편식 스테이크의 제조방법 및 이에 따라 제조된 간편식 스테이크
EP0355472A1 (en)	1990-02-28	Marinating or pickling of meat
US3868468A (en)	1975-02-25	Preparation of a shelf stable pre-cooked bacon product
NO761941L (it)	1976-12-10
Meinhardt et al.	2022	Influence of processing and storage on the iodine content of meat and fish products using iodized salt
Egbunike et al.	1999	Effects of processing upon the quality of Nigerian meat products
US20210251262A1 (en)	2021-08-19	High-Moisture, All-Natural, Shelf-Stable Food Product
Kutas	1987	Great sausage recipes and meat curing
US20200214303A1 (en)	2020-07-09	Method for processing meat using phosphate free high ph compositions containing salt and a carbonate salt
Kemp et al.	1981	Effects of vacuum packaging and potassium sorbate on yield, yeast and mold growth, and quality of dry‐cured hams
Assogba et al.	2020	Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork
JP6994433B2 (ja)	2022-01-14	冷凍食品の製造方法
KR20200091616A (ko)	2020-07-31	젤라틴으로 코팅시킨 습식숙성 스테이크의 제조방법 및 이에 따라 제조된 스테이크
JPH03285651A (ja)	1991-12-16	野菜類の煮くずれ防止方法
Hoey et al.	1983	Tenderness and sodium content of pectoralis superficialis from broilers chilled in potassium or sodium chloride ice slush
Bowers et al.	1965	Effect of cooking method and skewers on quality of turkey rolls
Ding	2020	Sous Vide Cooked Technology and food safety control of chicken
RU2696077C1 (ru)	2019-07-30	Способ приготовления копчено-вареного продукта "Оленина Оймяконская"
RU2061390C1 (ru)	1996-06-10	Способ приготовления кулинарных изделий из цыплят бройлеров
JPH0698720A (ja)	1994-04-12	調理肉製品及びその製造方法