Analytical, Nutritional and Clinical Methods The occurrence of volatile N-nitrosamines in Estonian meat products

Abstract

N-Nitrosamines (NAs) are a group of carcinogens, which have been detected in various meat products. The level of five NAs, namely N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine, N-nitrosopiperidine, and N-nitrosopyrrolidine was determined in 386 various samples of meat during 2001–2005. Raw, fried, grilled, smoked, pickled, and canned… (More)

Topics

10 Figures and Tables