Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model.
De Mey
E
E
Research Group for Technology and Quality of Animal Products, Catholic University College Ghent, Technology Campus Gent, Department Industrial Engineering, Gebroeders Desmetstraat 1, B-9000 Ghent, Belgium.
Drabik-Markiewicz
G
G
Peeters
C
C
Derdelinckx
G
G
Paelinck
H
H
Impens
S
S
D000818:Animals; D002103:Cadaverine / Q000737:chemistry*; D003296:Cooking; D005519:Food Preservation; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009569:Nitric Oxide / Q000737:chemistry; D009602:Nitrosamines / Q000737:chemistry*; D012977:Sodium Nitrite; D013552:Swine
D009602:Nitrosamines; D009569:Nitric Oxide; D002103:Cadaverine; D012977:Sodium Nitrite