Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage

Journal of Food Protection

Volumn 65, Issue 9, 2002, Pages 1493-1497

  Ahn, Hyun Joo ^a   Jo, Cheorun ^a   Kim, Jae Hyun ^a   Chung, Young Jin ^a   Lee, Cherl Ho ^a   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0036716894     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.9.1493     Document Type: Article

References (21)

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2. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation
3. Application of gamma irradiation on breakdown of hazardous volatile N-nitrosamines
4. Use of sodium nitrite in cured meats today
5. Residual nitrite in cured meat
6. NO news is good news
7. Investigations on nitrosamines in irradiation-sterilized bacon
8. High dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy
9. Influence of turkey meat on residual nitrite in cured meat products
10. N-Nitroso compounds in the diet
11. Worldwide status of food irradiation and the FAO/IAEA/WHO/ITC-UNCTAD/GATT International Conference on the Acceptance, Control of and Trade in Irradiated Food
12. Study links hot dogs, cancer
13. The formation of N-nitrosamine in commercial cured products
14. Effects of cesium-137 radiation on the formation of N-nitrosopyrrolidine in bacon
15. Rapid solid-phase extraction method for the detection of volatile nitrosamines in food
16. Radappertization of meat, poultry, finfish, shellfish, and special diets
17. Wholesomeness of irradiated foods
18. The use of irradiation to reduce or eliminate nitrite in cured meats