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Effect of different storage conditions on N-nitrosamine content in Polish edible offals processed meat products



Effect of different storage conditions on N-nitrosamine content in Polish edible offals processed meat products



Bulletin of the Veterinary Institute in Puawy 46(2): 317-324



The levels of volatile N-nitrosamines were determined in 18 samples of edible offals processed meat products fresh and stored in different conditions, e.g. 72 h at 4-8 degrees C and 72 h at 4-8 degrees C plus 24 h at 22-26 degrees C in Poland. The analyses were carried out by gas chromatography (GC) coupled with thermal energy analyser (TEA). Fresh samples sporadically contained low amounts of N-nitrosodimethylamine (NDMA).

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