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


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)


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