Volatile nitrosamines in fried bacon
Gough, T.A.; Walters, C.L.
Iarc Scientific Publications 14: 195-203
1976
ISSN/ISBN: 0300-5038 PMID: 1033914 Document Number: 98626
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.
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