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  • Title: [N-nitrosamines and nitrites in meat and meat products].
    Author: Zhukova GF, Torskaia MS, Rodin VI, Khotimchenko SA.
    Journal: Vopr Pitan; 1999; 68(4):32-4. PubMed ID: 10509454.
    Abstract:
    Content of N-nitrosamines and nitrites in meat and meat products of Russian manufacture made on traditional and recently developed techniques was measured. The influence of conditions and duration of storage of meat products on changes in N-nitrosamines and nitrites was investigated. It is established that in observance of instruction of entering nitrites during manufacture their residual amounts in a ready product do not exceed hygienic levels accepted in Russian Federation. N-nitrosamines (N-nitrosodimethylamine and N-nitrosodiethylamine) were found in amounts from 0.1 up to 30 ppb. The least amount of N-nitrosamines was in canned meat (up to 0.7 ppb) and fresh meat (up to 0.4 ppb), greatest--in smoked products from pork. 8.6% tested samples of meat products contained N-nitrosamines in amounts exceeding the hygienic levels. The reasons of high contents of N-nitrosamines was infringement of conditions and terms of storage of ready meat products.
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