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Volatile nitrosamines in microwave-cooked bacon.

B G Osterdahl·E Alriksson
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Abstract

Bacon was analysed for volatile nitrosamines after microwave cooking, and the results were compared with those obtained after frying bacon in a pan. Microwave cooking gave statistically significantly lower levels of all three volatile nitrosamines detected in the bacon. NPYR was found in all 20 samples fried in a pan, but in only five microwave-cooked samples. The average volatile nitrosamine levels (micrograms/kg) in microwave-cooked bacon and pan-fried bacon were: NDMA, 0.3 and 1.2; NPIP, 0.04 and 0.2; NPYR, 0.1 and 4.5.

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AnimalsCookingFood ContaminationMeatMicrowavesNitrosaminesSwineJournal Article

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B G Osterdahl, E Alriksson. Volatile nitrosamines in microwave-cooked bacon.. https://doi.org/10.1080/02652039009373819

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