Inventors:
Catherine O. Tracy - Scottsdale AZ
Evan F. Binkerd - Phoenix AZ
Robert B. Rendek - Scottsdale AZ
Raymond J. Wrobel - Scottsdale AZ
International Classification:
A23B 412
A23L 334
Abstract:
The formation of nitrosamines in cooked, cured meat products such as ham and bacon is reduced by a process in which the meat is injected with a curing solution containing nitrite and a food grade acid encapsulated with a coating material which melts at a temperature above 115. degree. F.