Starter culture reduces residual nitrite in bacon
1979
Andres, Cal
Nitrites and nitrosamine formation during bacon frying have caused much concern and the U.S. Dept. of Agriculture is planning extensive nitrite studies for the coming year. Two new procedures may have an impact on the continued use of nitrites: 1) A process to reduce residual nitrite in bacon uses a starter culture of lactobacilli in the curing pickle to promote lactic acid production. pH is reduced during the smoking process which in turn reduces the residual nitrite content and subsequent nitrosamine formation during frying. Toxin formation is also prevented by the starter culture. 2) Commercially-produced bacon must undergo USDA analysis to determine the presence or absence of nitrosamines. Analytical procedures to determine the probability of being out-of-compliance on the USDA monitoring sample currently cost the processor nearly $5,000. A computerized mathematic equation has been developed at Hormel and Company which predicts probability of compliance with USDA standards at an early stage in production and also determines where process or specification changes should be made to assure compliance.
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