Abstract：The role of nitrite which is not substituted by other additives in meat and meat products is to prevent the growth of Clostridium botulinum and to develop attractive color.However,nitrosamines are formed during the presence of nitrite in the cured meat.This article summarizes the history and present current as well as future developmentof the worldwide studies of mechanism of N-nitrosamine formation.The factors affecting the formation of nitrosamines are also discussed in detail.
孙敬；詹文圆；陆瑞琪. 肉制品中亚硝胺的形成机理及其影响因素分析[J]. 肉类研究, 2008, 22(1): 18-23.
Sun Jing;Huan Yan-jun;Lu Rui-qi. Formation and Mechanism of N-nitrosamines as Related to Factors in Meat Products. Meat Research, 2008, 22(1): 18-23.
2008, Vol. 22 
