| 摘要 |
Precooked sliced bacon is produced which is generally comparable in nature and quality to conventional precooked sliced bacon but which has a reduced nitrite content as compared to conventional precooked sliced bacon. At the present time under Federal regulations, it is permissible to introduce up to approximately 200 ppm of nitrite (calculated as sodium nitrite) when curing bacon bellies. By the present invention, this concentration of nitrite can be reduced to a range from about 5 ppm to about 120 ppm without producing unacceptable changes in the bacon provided that, after smoking, the bacon is sliced and then precooked thereby reducing its water content to a level which does not support growth of Clostridium botulinum. |
