Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 11 Issue 1
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- Pages.1-5
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- 1996
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Change of N-nitrosamine Contents in Meat and Meat Products by Cooking Condition
가열에 위한 식육 및 식육제품 중 니트로사민이 생성량 변화
Abstract
This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determained the formation of nitrosamine in these products when they were cooked in frying pan at 21