NITRITE-FREE MEAT CURATIVE AND PROCESS OF CURING MEAT

摘要

Dinitrosyl ferrohemochrome encapsulated in a film of edible polymer is used in a nitrite-free meat- curing process, to confer on the cured-meat product colour characteristics of nitrite-cured meats. The encapsulated DNFH is protected against oxidative degradation to enhance its shelf life, and is readily dispersible in aqueous pickle solutions. The encapsulating polymer is suitably an edible polysaccharide such as beta-cyclodextrin, preferably in admixture with other edible polysaccharides. The meat- curing system of the present invention additionally includes an antioxidant and an antimicrobial agent. Comminuted meat products such as sausage meats and wieners are made by simply mixing in an appropriate amount of the encapsulated pigment as part of the curing process prior to further processing. Solid meat products such as hams are made by injecting or pumping into them pickle solution in which the encapsulated pigment has been dispersed.