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Prevent the formation of nitrosamines during bacon baking manufactured with a blend of natural compounds

The meat industry magazine “Meating Point” publishes in its December issue an article on prevention of the formation of nitrosamines during bacon baking manufactured with a blend of natural compounds, written by Juan de Dios Hernández, CEO of Prosur, Isidro Guillén, Director of R & D, Pascuala Vizcaíno and Marta Sánchez, of Prosur’s research, development and innovation team.

The objective of the article is to compare the potential nitrosamine formation in two different types of cooked bacon. One bacon was made using nitrite and the other one was produced without nitrite addition using Natpre T-10 CUR RME, a Prosur product that is based in fruit and spice extracts with high content of polyphenols.

The results of this trial show that it is possible to produce a baked bacon with a perfect quality and colour without the use of nitrite salts. The bacon that was treated with Natpre T-10 CUR RME does not contain nitrite before cooking and, more importantly, does not contain carcinogenic nitrosamines after oven cooking.

Natpre T-10 CUR RME is a 100% natural product that can be labeled as natural flavour on clean labels.

You can read the full article in this link or in the digital edition of the magazine.

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