Use of nitrates and possibility of occurence of cancerogenous nitrosamines in cured meat products
1986
Kelemen-Masic, Dj. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Institut za tehnologiju mesa, mleka, ulja i masti i voca i povrca)
The paper presents numerous data on a complex problem of cancerogenous nitrosamines. It analyses the factors affecting the nitrosation reaction, points out the toxicity and cancerogenous effects of these compounds and presents numerous data on tracing nitrosamines in cured meat products. It emphasises the importance of applying the latest instrumental techniques (GC-MS) in detecting small quantities of these substances in meat products. It also pinpoints the importance of applying nitrosation reaction inhibitors in meat curing and attaches a particular importance to the ascorbic acid and its salts.
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