US4039690A
Expired / Lapsed
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Control of nitrosamine formation in nitrite cured meat by use of aromatic primary amines
Assignee: Maple Leaf Foods Inc
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Filing: 1975-10-02
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Granted: 1977-08-02
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Expires: 1995-10-02
Abstract
Abstract 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.
Inventors
- 👤 Kekhusroo R. Bharucha
- 👤 Leon J. Rubin
- 👤 Charles K. Cross
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 16:46
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/02; A23B4/14; A23B4/18; A23B4/20
Claims Analysis
Total Claims: 26
Claim 1
Independent Claim
129 words
A meat treating composition comprising a solution or dispersion of an aromatic primary amine in a nitrite-containing meat curing solution, said aromatic primary amine having the formula: ##STR2## wherein R 1 , R 2 , R 3 , R 4 and R 5 are each selected from: a. hydrogen, b. hydrocarbon of one to eighteen carbon atoms, c. --OR 6 where R 6 is hydrogen or hydrocarbon as defined above, or two adjacent members R 1 , R 2 , R 3 , R 4 and R 5 are cyclized to form the group --CH 2 ) n where n is 3 to 5, and said aromatic primary amine being effective to reduce the nitrosamine content of nitrite cured meat treated by said composition when cooked at frying temperature.
Claim 2
Dependent Claim
129 words
A meat treating composition comprising a solution or dispersion of an aromatic primary amine in a nitrite-containing meat curing solution, said aromatic primary amine having the formula: ##STR2## wherein R 1 , R 2 , R 3 , R 4 and R 5 are each selected from: a. hydrogen, b. hydrocarbon of one to eighteen carbon atoms, c. --OR 6 where R 6 is hydrogen or hydrocarbon as defined above, or two adjacent members R 1 , R 2 , R 3 , R 4 and R 5 are cyclized to form the group --CH 2 ) n where n is 3 to 5, and said aromatic primary amine being effective to reduce the nitrosamine content of nitrite cured meat treated by said composition when cooked at frying temperature.
Claim 3
Dependent Claim
12 words
The meat treating composition of claim 1 wherein R 3 is alkoxy.
Claim 4
Dependent Claim
26 words
The meat treating composition of claim 1 wherein R 3 is alkoxy and R 1 , R 2 , R 4 and R 5 are hydrogen.
Claim 5
Dependent Claim
35 words
The meat treating composition of claim 1 wherein the meat curing solution is an aqueous brine solution and the aromatic primary amine is dispersed in said solution with the aid of an edible emulsifying agent.
Claim 6
Dependent Claim
32 words
The meat curing composition of claim 4 wherein the aromatic primary amine is present in the solution in an amount of about 0.001 to 1.0% based on the weight of the solution.
Claim 7
Dependent Claim
44 words
A composition for the curing of meats comprising an aqueous curing solution containing sodium chloride, a sugar, an alkali metal nitrite curing salt and from about 0.001 to 1.0% of a p-alkoxyaniline compound wherein the alkoxy group contains from 1 to 18 carbon atoms.
Claim 8
Dependent Claim
44 words
A composition for the curing of meats comprising an aqueous curing solution containing sodium chloride, a sugar, an alkali metal nitrite curing salt and from about 0.001 to 1.0% of a p-alkoxyaniline compound wherein the alkoxy group contains from 1 to 18 carbon atoms.
Claim 9
Dependent Claim
127 words
A process for nitrosamine control in nitrite cured meats comprising treating the meat during or after the nitrite cure with an amount of an aromatic primary amine effective to reduce the quantity of nitrosamines formed when the cured meat is cooked at frying temperature, said aromatic primary amine having the formula: ##STR3## wherein: R 1 , R 2 , R 3 , R 4 and R 5 are each selected from: a. hydrogen, b. Hydrocarbon of one to eighteen carbon atoms c. --OR 6 where R 6 is hydrogen, hydrocarbon as defined above, or two adjacent members R 1 , R 2 , R 3 , R 4 and R 5 are cyclized to form the group --CH 2 ) n where n is 3 to 5.
Claim 10
Dependent Claim
127 words
A process for nitrosamine control in nitrite cured meats comprising treating the meat during or after the nitrite cure with an amount of an aromatic primary amine effective to reduce the quantity of nitrosamines formed when the cured meat is cooked at frying temperature, said aromatic primary amine having the formula: ##STR3## wherein: R 1 , R 2 , R 3 , R 4 and R 5 are each selected from: a. hydrogen, b. Hydrocarbon of one to eighteen carbon atoms c. --OR 6 where R 6 is hydrogen, hydrocarbon as defined above, or two adjacent members R 1 , R 2 , R 3 , R 4 and R 5 are cyclized to form the group --CH 2 ) n where n is 3 to 5.
Claim 11
Dependent Claim
34 words
The process of claim 7 wherein the aromatic primary amine is applied to the meat in an amount such that the cured meat contains from about 0.05 to 4.0 millimoles per kilogram of meat.
Claim 12
Dependent Claim
34 words
The process of claim 7 wherein the aromatic primary amine is applied to the meat in an amount such that the cured meat contains from about 0.1 to 2.0 millimoles per kilogram of meat.
Claim 13
Dependent Claim
25 words
The process of claim 7 wherein the aromatic primary amine is dispersed in the nitrite curing solution and the solution is injected into the meat.
Claim 14
Dependent Claim
28 words
The process of claim 7 wherein the aromatic primary amine is dissolved in an edible oil and the oil solution is applied to surfaces of sliced cured meat.
Claim 15
Dependent Claim
16 words
The process of claim 7 wherein the meat is a pork cut for production of bacon.
Claim 16
Dependent Claim
11 words
The process of claim 11 wherein the meat is sliced bacon.
Claim 17
Dependent Claim
65 words
A process for the curing of bacon so as to reduce the quantity of nitrosamines formed when the cured bacon is subjected to frying temperatures, comprising curing said bacon with a nitrite curing solution containing an amount of a p-alkoxyaniline compound sufficient to provide from about 0.1 to 2.0 millimoles per kilogram of meat, the alkoxy group of said compound containing from 1-18 carbon atoms.
Claim 18
Dependent Claim
65 words
A process for the curing of bacon so as to reduce the quantity of nitrosamines formed when the cured bacon is subjected to frying temperatures, comprising curing said bacon with a nitrite curing solution containing an amount of a p-alkoxyaniline compound sufficient to provide from about 0.1 to 2.0 millimoles per kilogram of meat, the alkoxy group of said compound containing from 1-18 carbon atoms.
Claim 19
Dependent Claim
33 words
The process of claim 14 wherein the curing solution contains alkali metal nitrite, sodium chloride and a sugar dissolved therein and the p-alkoxyaniline compound is dispersed in said solution with an edible emulsifier.
Claim 20
Dependent Claim
14 words
The process of claim 14 wherein the curing solution is injected into the meat.
Claim 21
Dependent Claim
59 words
A process for the control of nitrosamine formation during cooking of nitrite cured bacon comprising applying to slices of the cured bacon an edible oil solution of a p-alkoxy aniline compound, said solution being applied to the bacon slices in an amount sufficient to provide from about 0.1 to 2.0 millimoles of the said compound per kilogram of bacon.
Claim 22
Dependent Claim
59 words
A process for the control of nitrosamine formation during cooking of nitrite cured bacon comprising applying to slices of the cured bacon an edible oil solution of a p-alkoxy aniline compound, said solution being applied to the bacon slices in an amount sufficient to provide from about 0.1 to 2.0 millimoles of the said compound per kilogram of bacon.
Claim 23
Dependent Claim
96 words
A nitrite cured meat product containing from about 0.05 to 4.0 millimoles per kilogram of a compound of the formula: ##STR4## wherein: R 1 , R 2 , R 3 , R 4 and R 5 are each selected from: a. hydrogen, b. Hydrocarbon of one to eighteen carbon atoms c. --OR 6 where R 6 is hydrogen, hydrocarbon as defined above, or two adjacent members R 1 , R 2 , R 3 , R 4 and R 5 are cyclized to form the group --CH 2 ) n where n is 3 to 5.
Claim 24
Dependent Claim
96 words
A nitrite cured meat product containing from about 0.05 to 4.0 millimoles per kilogram of a compound of the formula: ##STR4## wherein: R 1 , R 2 , R 3 , R 4 and R 5 are each selected from: a. hydrogen, b. Hydrocarbon of one to eighteen carbon atoms c. --OR 6 where R 6 is hydrogen, hydrocarbon as defined above, or two adjacent members R 1 , R 2 , R 3 , R 4 and R 5 are cyclized to form the group --CH 2 ) n where n is 3 to 5.
Claim 25
Dependent Claim
12 words
The product of claim 18 wherein the nitrite cured meat is bacon.
Claim 26
Dependent Claim
28 words
The product of claim 19 wherein the compound is a p-alkoxyaniline and is present in the bacon in an amount of about 0.1 to 2.0 millimoles per kilogram.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-08-01 | 1981-01-31 | 1981-08-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-08-01 | 1985-01-31 | 1985-08-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-08-01 | 1989-01-31 | 1989-08-02 | $7700.00 | Window Closed / Lapsed |