The effect of oxygen on nitrosamine formation in bacon.
Z Lebensm Unters Forsch
; 174(2): 114-6, 1982.
Article
in En
| MEDLINE
| ID: mdl-7072375
ABSTRACT
Bacon has been cooked in air and in nitrogen atmospheres and the effect on the formation of N-nitrosodimethylamine and N-nitrosopyrrolidine has been studied. Under nitrogen, reductions of 50%-90% were obtained in the concentrations of both nitrosamines in the cooking vapour. The results are discussed in terms of the likely role of nitric oxide in nitrosamine formation in cooking bacon.
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Database:
MEDLINE
Main subject:
Meat
/
Nitrosamines
Language:
En
Year:
1982
Type:
Article