Inhibition of N-nitrosamines in a model system and in bacon

Abstract

"In view of recent research and a growing concern regarding the use of nitrite for curing of meat products, the following objectives were pursued in this research: 1. To study the effects of pH upon N-nitrosation of L-proline by sodium nitrite in a closed aqueous system heated to 180°C for 15 and 30 minutes. 2. To study the effects of chemical additives (carbonyls, dextrose and ascorbic acid) individually and in combination on the formation of N-nitrosopyrrolidine in the above mentioned model system. 3. To study the effects of pH and chemical additives (carbonyls, dextrose and ascorbic acid) individually and in combination upon the formation of N-nitrosopyrrolidine in bacon. 4. To develop a simple and direct screening, confirmative analytical procedure for determining nitrosamines in bacon."--Page 4.