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Volatile nitrosamines in bacon, pork and other meat products



Volatile nitrosamines in bacon, pork and other meat products



Var Foda 35(10): 440-450



Of 121 samples of meat products 89 contained N-nitrosodimethylamine. N-Nitrosopyrrolidine was found almost exclusively in fried bacon and pork. N-Nitrosopiperidine was found in a few samples and N-nitrosodibutylamine only in 2 samples of smoked chicken. The highest values for total volatile N-nitrosamines were in fried bacon, 12.9 mu g/kg. The used cooking fat had about the same content as fried bacon. Frying bacon in a pot with a lid gave higher values than frying in an open frying pan.

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