Nitrate, nitrite, and dimethylnitrosamine in cured meat products

Panalaks, T.; Iyengar, J.R.; Sen, N.P.

Journal - Association of Official Analytical Chemists 56(3): 621-625


ISSN/ISBN: 0004-5756
PMID: 4779894
Document Number: 21
Nitrate, nitrite, and dimethylnitrosamine (DMN) were determined in 197 samples of various kinds of meat products. Nitrate and nitrite were determined by the method of Kamm et al. (1965), and DMN was estimated semiquantitatively by a GLC method using a Coulson electrolytic conductivity detector (pyrolytic mode). The average levels of nitrate and nitrite were 181 ppm (range, 0–3467 ppm) and 28 ppm (range, 0–252 ppm), respectively. Trace amounts (2–12 ppb) of DMN were present in 57 samples; others were negative. As no mass spectrometric confirmation of the identity of DMN was carried out, the results should be considered as only tentative and not as an absolute proof of the presence of DMN. Except in a few types of meat products, the concentrations of nitrate or nitrite did not correlate with that of DMN detected in the samples.

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Nitrate, nitrite, and dimethylnitrosamine in cured meat products