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of them may function in living organisms as smoked cured meat products, contain
synergists, increasing the carcinogenicity of several N-nitroso compounds, most of
other PAH. which are carcinogenic in laboratory
German regulations in force since 1973 animals. The contents of N-nitrosoproline,
require that the content of BaP in smoked N-nitrosohydroxyproline, and N-nitrosodime-
meat products not exceed 1 ng/g. In about thylamine in smoked cured mutton after
75% of market samples of meat products in cooking reached up to 230, 500, and 2.2 ng/g,
Germany, the contents of BaP were not found respectively (Dennis et al. 1984). The alde-
to be higher than the limiting value, but in hydes of smoke can react with cysteamine
about 1% of investigated samples, even as and cysteine, yielding various thiazolidine
much as 40 ng/g were present
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