Volatile nitrosamines in fried bacon.
Higher levels of NPy and NDMA in cooked bacon and its cooked-out fat were associated with those cures which contained higher levels of nitrite, but no correlation between nitrosamine concentrations and initial nitrate levels was observed. There was a higher proportion of nitrosamines in cooked-out fat than in cooked bacon, but by far the greatest amounts were lost in the vapours produced during cooking.
D000818:Animals; D004128:Dimethylnitrosamine / Q000032:analysis; D005223:Fats / Q000032:analysis; D005519:Food Preservation; D005740:Gases; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009566:Nitrates / Q000032:analysis; D009573:Nitrites / Q000032:analysis; D009602:Nitrosamines / Q000032:analysis*; D011759:Pyrrolidines / Q000032:analysis; D013552:Swine; D013696:Temperature; D013997:Time Factors
D005223:Fats; D005740:Gases; D009566:Nitrates; D009573:Nitrites; D009602:Nitrosamines; D011759:Pyrrolidines; D004128:Dimethylnitrosamine