US3966974A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Curing of meat using organic nitrites
Assignee: Maple Leaf Foods Inc
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Filing: 1975-06-04
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Granted: 1976-06-29
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Expires: 1995-06-04
Abstract
Abstract The formation of nitrosamines in fried, broiled or grilled cured meat products is reduced or eliminated by using organic nitrites, such as n-butyl nitrite, in the curing mixtures in lieu of conventional sodium nitrite and sodium nitrite-sodium nitrate combinations. An ascorbate or isoascorbate is preferably present in the curing mixture.
Inventors
- 👤 Kekhusroo R. Bharucha
- 👤 Charles K. Cross
- 👤 Leon J. Rubin
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 17:25
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/14; A23B4/18; A23B4/20; A23B4/02; A23B4/023; A23B4/0235
Claims Analysis
Total Claims: 30
Claim 1
Independent Claim
57 words
A composition for the curing of meats comprising a meat curing pickle solution containing an organic nitrite curing agent of boiling point in the range of about 15° to 150°C, said organic nitrite being emulsified in said solution in an amount providing at least a portion of the nitrite requirement of conventional alkali metal nitrite curing solutions.
Claim 2
Dependent Claim
57 words
A composition for the curing of meats comprising a meat curing pickle solution containing an organic nitrite curing agent of boiling point in the range of about 15° to 150°C, said organic nitrite being emulsified in said solution in an amount providing at least a portion of the nitrite requirement of conventional alkali metal nitrite curing solutions.
Claim 3
Dependent Claim
36 words
The composition of claim 1 wherein the meat curing pickle solution is a standard alkali metal nitrite curing solution wherein at least a portion of the alkali metal nitrite solution is replaced with an organic nitrite.
Claim 4
Dependent Claim
58 words
A composition for the curing of meats comprising a meat curing pickle solution free of alkali metal nitrites and nitrates and containing an organic nitrite curing agent of boiling point between about 15° and 150°C, said organic nitrite being emulsified in said solution in an amount providing the equivalent nitrite requirement of conventional alkali metal nitrite curing solutions.
Claim 5
Dependent Claim
58 words
A composition for the curing of meats comprising a meat curing pickle solution free of alkali metal nitrites and nitrates and containing an organic nitrite curing agent of boiling point between about 15° and 150°C, said organic nitrite being emulsified in said solution in an amount providing the equivalent nitrite requirement of conventional alkali metal nitrite curing solutions.
Claim 6
Dependent Claim
21 words
The composition of claim 3 wherein the organic nitrite has a boiling point in the range of about 30° to 120°C.
Claim 7
Dependent Claim
24 words
The composition of claim 3 wherein the organic nitrite is an alkyl nitrite in which the alkyl group contains 2 to 8 carbon atoms.
Claim 8
Dependent Claim
12 words
The composition of claim 3 wherein the organic nitrite is n-butyl nitrite.
Claim 9
Dependent Claim
10 words
The composition of claim 3 including an ascorbate or isoascorbate.
Claim 10
Dependent Claim
20 words
The composition of claim 3 wherein the edible emulsifier is included to emulsify the organic nitrite in the pickle solution.
Claim 11
Dependent Claim
76 words
A composition for the curing of meats comprising a pickle solution free of alkali metal nitrites and nitrates and containing emulsified therein an alkyl nitrite, in which the alkyl group contains 3 to 8 carbon atoms, said alkyl nitrite having a boiling point in the range of about 15° to 150°C and being present in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution and an ascorbate or isoascorbate.
Claim 12
Dependent Claim
76 words
A composition for the curing of meats comprising a pickle solution free of alkali metal nitrites and nitrates and containing emulsified therein an alkyl nitrite, in which the alkyl group contains 3 to 8 carbon atoms, said alkyl nitrite having a boiling point in the range of about 15° to 150°C and being present in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution and an ascorbate or isoascorbate.
Claim 13
Dependent Claim
19 words
The composition of claim 9 wherein the alkyl nitrite is emulsified in the pickle solution with an edible emulsifier.
Claim 14
Dependent Claim
12 words
The composition of claim 9 wherein the alkyl nitrite is n-butyl nitrite.
Claim 15
Dependent Claim
57 words
A composition for the curing of meats comprising an aqueous medium containing sodium chloride, a sugar, sodium isoascorbate, n-butyl nitrite and an edible emulsifier, said medium being free of alkali metal nitrites and nitrates and the n-butyl nitrite being present in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution.
Claim 16
Dependent Claim
57 words
A composition for the curing of meats comprising an aqueous medium containing sodium chloride, a sugar, sodium isoascorbate, n-butyl nitrite and an edible emulsifier, said medium being free of alkali metal nitrites and nitrates and the n-butyl nitrite being present in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution.
Claim 17
Independent Claim
55 words
A method for the curing of meats comprising contacting the meat with a curing solution containing an organic nitrite of boiling point in the range of about 15° to 150°C, said organic nitrite being emulsified in said solution in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution.
Claim 18
Independent Claim
55 words
A method for the curing of meats comprising contacting the meat with a curing solution containing an organic nitrite of boiling point in the range of about 15° to 150°C, said organic nitrite being emulsified in said solution in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution.
Claim 19
Dependent Claim
21 words
The method of claim 13 wherein the organic nitrite has a boiling point in the range of about 30° to 120°C.
Claim 20
Dependent Claim
24 words
The method of claim 13 wherein the organic nitrite is an alkyl nitrite in which the alkyl group contains 3 to 8 carbon atoms.
Claim 21
Dependent Claim
12 words
The method of claim 13 wherein the organic nitrite is n-butyl nitrite.
Claim 22
Dependent Claim
15 words
The method of claim 13 in which the curing solution also contains ascorbate or isoascorbate.
Claim 23
Independent Claim
77 words
A method for reducing the nitrosamine content of fried, grilled or broiled cured meat comprising curing said meat with a curing solution which is free of alkali metal nitrites and nitrates and which contains ascorbate and isoascorbate and an organic nitrite of boiling point in the range of about 15° to 150°C, said organic nitrite being emulsified in said solution in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution.
Claim 24
Independent Claim
77 words
A method for reducing the nitrosamine content of fried, grilled or broiled cured meat comprising curing said meat with a curing solution which is free of alkali metal nitrites and nitrates and which contains ascorbate and isoascorbate and an organic nitrite of boiling point in the range of about 15° to 150°C, said organic nitrite being emulsified in said solution in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution.
Claim 25
Dependent Claim
12 words
The method of claim 18 wherein the organic nitrite is n-butyl nitrite.
Claim 26
Independent Claim
107 words
A method for curing bacon so as to reduce or eliminate the formation of nitrosamines when the cured bacon is fried, broiled or grilled comprising curing said bacon with a curing solution which is free from alkali metal nitrites and nitrates and which contains ascorbate or isoascorbate and an organic nitrite of boiling point in the range of about 15° to 150°C, said organic nitrite being emulsified in said solution in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution, said organic nitrite having a boiling point sufficiently low to enable it to volatilize at frying, broiling or grilling temperatures.
Claim 27
Independent Claim
107 words
A method for curing bacon so as to reduce or eliminate the formation of nitrosamines when the cured bacon is fried, broiled or grilled comprising curing said bacon with a curing solution which is free from alkali metal nitrites and nitrates and which contains ascorbate or isoascorbate and an organic nitrite of boiling point in the range of about 15° to 150°C, said organic nitrite being emulsified in said solution in an amount sufficient to provide a nitrite equivalent of a conventional alkali metal nitrite curing solution, said organic nitrite having a boiling point sufficiently low to enable it to volatilize at frying, broiling or grilling temperatures.
Claim 28
Dependent Claim
12 words
The method of claim 20 wherein the organic nitrite is n-butyl nitrite.
Claim 29
Independent Claim
49 words
A method of preparing a meat curing composition comprising emulsifying an organic nitrite, having a boiling point in the range of about 15° to 150°C, into an aqueous medium containing other meat curing components in an amount providing a nitrite equivalent of a conventional alkali metal nitrite curing composition.
Claim 30
Independent Claim
49 words
A method of preparing a meat curing composition comprising emulsifying an organic nitrite, having a boiling point in the range of about 15° to 150°C, into an aqueous medium containing other meat curing components in an amount providing a nitrite equivalent of a conventional alkali metal nitrite curing composition.
References Cited (Backward Citations)
US2828212A
Cited
US3386836A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-06-29 | 1979-12-29 | 1980-06-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-06-29 | 1983-12-29 | 1984-06-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-06-29 | 1987-12-29 | 1988-06-29 | $7700.00 | Window Closed / Lapsed |