N‐Nitrosothiazolidine in Cured Meat Products
- 1 November 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1870-1871
- https://doi.org/10.1111/j.1365-2621.1983.tb05105.x
Abstract
Since N‐nitrosothiazolidine (NTHZ) formation in cure‐pumped bacon has recently been linked to the heating‐smoking step in bacon processing, a survey of other smoked cured meat products was conducted, Nitrosothiazolidine was detected in 23 of 70 products, other than cure‐pumped bacon, in concentrations ranging from 1.7 ‐19.0 ppb. No correlation of NTHZ values with either residual sodium nitrite or with product type was found.This publication has 4 references indexed in Scilit:
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- Isolation and identification of N-nitrosothiazolidine in fried baconJournal of Agricultural and Food Chemistry, 1982
- Photolysis of volatile nitrosamines at the picogram level as an aid to confirmationJournal of Chromatography A, 1977
- Spectral and gas-chromatographic characteristics of some N-nitrosaminesJournal of Agricultural and Food Chemistry, 1972