Liha töötlemine
Environmental All meats Contaminants already present in primary ingredients
contaminants formulated in feeds given to animals
molecular weight and more polar, have nitrous acid (pKa = 3.36). The amount of
also been reported. Some of the most N-nitrosamines in meat products depends
important are N-nitrosoaminoacids, such as on many variables, such as the amount of
N-nitrososarcosine and N-nitrosothiazo- added and residual nitrite, processing condi-
lidine-4-carboxylic acid; hydroxylated N- tions, the amount of lean meat in the product,
nitrosamines; N-nitroso sugar amino acids; heating if any, and the presence of catalysts
and N-nitrosamides, such as N-nitrosoureas, or inhibitors (Hotchkiss and Vecchio 1985;
N-nitrosoguanidines, and N-nitrosopeptides Walker 1990). A database with the nitrosa-
(Pegg and Shahidi 2000)
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