Possible breakdown of volatile N-nitrosamines by enzymatic and/or microbiological agents in Swiss raw sausage
Hauser, E.; Heiz, H.J.
Iarc Scientific Publications 19: 289-296
1978
ISSN/ISBN: 0300-5038 PMID: 567175 Document Number: 131060
The degradation trends of 4 added nitrosamines (NDMA, NDEA, NPIP and NPYR) in Italian type salami have been investigated. All of the added NA's were partly degraded during the ripening period of the sausages (29 days); the aliphatic ones were less stable than the heterocyclic.
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