Liha töötlemine
NO+ or metal ions must be engaged to form Thus, nitrosamines occur only in small
NO+. amounts and they are easily avoidable by
proper frying, grilling, and pizza baking.
As heated meat products are produced Jakszyn et al. (2004) published a database for
from fresh meat (chilled or frozen), no free nitrosamines and other processing-related
amines are present. In dry-cured meat prod- residues in foods. Besides amines, amides
ucts with a long period of production, amines and unsaturated fatty acids or derivatives of
annaabi.ee 
