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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. The actual precursors, which can be easily nitrosated.
European limit of BaP in smoked meats and Formaldehyde reacting with cysteamine and
smoked meat products is 5 ng/g wet weight cysteine yields thiazolidine and thiazolidine-
(Commission Regulation (EC) No 208/2005). 4-carboxylic acid, respectively, which, upon
Hot smoked sausages and smoked beef nitrosation, turn into N-nitrosothiazolidine
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