Volatile nitrosamines in fried bacon.

T A Gough; C L Walters

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PubMed · 1033914

Volatile nitrosamines in fried bacon.

T A Gough·C L Walters

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Abstract

Higher levels of NPy and NDMA in cooked bacon and its cooked-out fat were associated with those cures which contained higher levels of nitrite, but no correlation between nitrosamine concentrations and initial nitrate levels was observed. There was a higher proportion of nitrosamines in cooked-out fat than in cooked bacon, but by far the greatest amounts were lost in the vapours produced during cooking.

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Animals Dimethylnitrosamine Fats Food Preservation Gases Hot Temperature Meat Nitrates Nitrites Nitrosamines Pyrrolidines Swine Temperature Time Factors Journal Article

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T A Gough, C L Walters. 1976. Volatile nitrosamines in fried bacon.. https://pubmed.ncbi.nlm.nih.gov/1033914/

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