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  • Title: [Determination of the N-nitrosamine content in meat and meat products].
    Author: Pokrovskiĭ AA, Kostiukovskií IaL, Melamed DB, Medvedev FA.
    Journal: Vopr Pitan; 1978; (2):65-72. PubMed ID: 654211.
    Abstract:
    Samples of meat and meat products for the content therein of carcinogenic N-nitrose-amines were subjected to a fluorometric analysis. In case of positive results the presence of NA was confirmed by cromate-mass-spectrometric and/or mass-spectrometric methods. The mean value for the concentrations of dimethyl-nitrose-amine, diethyl-nitrose-amine and nitrose-piperidine in meat products is within the ranges of 1.5-5.4, 1.0-6.1, 0.9-23.4 gamma/kg, respectively. NA was not found in meat.
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