Liha töötlemine
4, 4.0,
Committee on Food 2002). Although many and 30.1 ng/g.
PAH are regarded as not carcinogenic, some Cured meats and bacon, as well as
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
annaabi.ee 
