Pickled meats esp. ham and bacon - preserved with nitrite, sorbic acid and/or sorbate and condensed phosphoric acid salts

摘要

Prod. contains, w.r.t. wt. of pickled meat, (a) 50-156 ppm NaNO2 and/or KNO2 and (b) 0.1-1.5 (0.2-0.7) wt. % compsn. contg. sorbic acid and/or K- and Na sorbates and K- and/or Na salts of a condensed phosphoric acid having chain length 2-30 P atoms, provided wt. ratio sorbic acid and/or sorbates : condensed phosphates is 1 : 10 to 1 : 1. Component (b) allows prepn. of pickled meats opt. with very small quantities of NaNO2 and/or KNO2 and/or nitrate. Use of sorbic acid and/or its salts, opt. with phosphates can inhibit Clostridium botulinum in meat prods. contg. no or little nitrate.