title: Impact of cadaverine in volatile N-nitrosamine formation during the heating of a lean meat model.
authors.affiliation: 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.
authors.forename: E
authors.initials: E
authors.lastname: De Mey
authors.forename: G
authors.initials: G
authors.lastname: Drabik-Markiewicz
authors.forename: C
authors.initials: C
authors.lastname: Peeters
authors.forename: G
authors.initials: G
authors.lastname: Derdelinckx
authors.forename: H
authors.initials: H
authors.lastname: Paelinck
authors.forename: S
authors.initials: S
authors.lastname: Impens
mesh_terms: 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
chemical_list: D009602:Nitrosamines; D009569:Nitric Oxide; D002103:Cadaverine; D012977:Sodium Nitrite