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Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage

Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage

Journal of Food Protection 66(6): 1090-1094

ISSN/ISBN: 0362-028X

PMID: 12801015

DOI: 10.4315/0362-028x-66.6.1090

The effect of modified atmosphere packaging and irradiation in combination on nitrosodimethylamine (NDMA) and nitrosopyrrolidine (NPYR) levels in pork sausage was studied. Emulsion-type cooked pork sausage was manufactured and packaged in aerobic, CO2 (100%), N2 (100%), and CO2/N2 (25%/75%) environments and irradiated at 0, 5, 10, and 20 kGy with gamma irradiation.

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Accession: 003731275

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