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| Formation and Mechanism of N-nitrosamines as Related to Factors in Meat Products |
| Sun Jing;Huan Yan-jun;Lu Rui-qi |
| Jiangnan University,Wuxi 214000 |
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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.
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2008, Vol. 22 
