Abstract：In cured meat,nitrite and nitrate may prevent outg rowth it’s toxin formation of Clostridium botulinum. Nitrite reacts with pig ment in meat to impart a desirable pink color and is responsible for the development of the characteristic flavor of cured meats and antioxidative activity .Nitrite,however,can be converted to nitrosating ag ents that may easily react with secondary amines to produce mutantional and carcinog enic N-nitroso compounds. In this paper,the research documents home and abroad on N-nitroso compounds in the cured meat are reviewed. The occurrence,formation,influencing factors and how to control the level of N-nitroso compounds are summarized.
2008, Vol. 22 
