title: [Determination of the N-nitrosamine content in meat and meat products].
abstract: Samples of meat and meat products for the content therein of carcinogenic N-nitrose-amines were subjected to a fluorometric analysis. In case of positive results the presence of NA was confirmed by cromate-mass-spectrometric and/or mass-spectrometric methods. The mean value for the concentrations of dimethyl-nitrose-amine, diethyl-nitrose-amine and nitrose-piperidine in meat products is within the ranges of 1.5-5.4, 1.0-6.1, 0.9-23.4 gamma/kg, respectively. NA was not found in meat.
mesh_terms: D000818:Animals; D002417:Cattle; D002855:Chromatography, Thin Layer / Q000379:methods; D013058:Mass Spectrometry / Q000379:methods; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009602:Nitrosamines / Q000032:analysis*; D013050:Spectrometry, Fluorescence / Q000379:methods; D013552:Swine
chemical_list: D009602:Nitrosamines
vernacular_title: Opredelenie soderzhaniia N-nitrozaminov v miase i nekotorykh miasnykh produktakh.