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much as 55 ng/g. According to data reviewed content of N-nitrosothiazolidine may be
by Simko (2002), the content of BaP in 10 about 5 ng/g (Ikins et al. 1986). In the
different kinds of smoked meat and meat presence of glycolaldehyde from smoke,
products ranged from 0.03 to 1.2 ng/g and 2 - (hydroxymethyl) - N - nitrosothiazolidine
was 17.1 ng/g in dark smoked meat products. and 2-(hydroxymethyl)-N-nitrosothiazoli-
In 1 g of flame-grilled sausages, 18 to 42 ng dine-4-carboxylic acid (HMNTCA) may be
BaP were found. This could be compared formed. In various cured smoked products,
with the contents of BaP in barbecued pork including smoked ham, sausages, salami,
and beef: 1.5–10.5 ng/g, and in charcoal- pepperoni, and smoked poultry products, the
broiled steaks 5–8 ng/g. Traditionally smoked contents of HMNTCA ranges from about 10
annaabi.ee 
