The effect of baking of various kinds of raw meat from different animal species and meat with functional additives on nitrosamine contamination level
- 31 December 2007
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 101 (2), 540-548
- https://doi.org/10.1016/j.foodchem.2006.02.012
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- The influence of environment, mode of nutrition and animal species on level of nitrosamine contamination in venisonMeat Science, 2003
- Meat nitrosamine contamination level depending on animal breeding factorsMeat Science, 2003
- The effect of selected functional additives and heat treatment on nitrosamine content in pasteurized pork hamMeat Science, 2002
- Nitrosation by nitro-nitroso derivatives of olefins: a potential mechanism for N-nitrosamine formation in fried baconJournal of Agricultural and Food Chemistry, 1988
- Genetic toxicology of ascorbic acidMutation Research/Reviews in Genetic Toxicology, 1984
- Proteolytic degradation of connectin, a high molecular weight myofibrillar protein, during heating of meatMeat Science, 1981
- Gas Chromatographic analysis of carcinogenic nitrosamines in soilSoil Biology and Biochemistry, 1976
- N‐nitrosamines in foodsC R C Critical Reviews in Food Technology, 1975