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pp.1-5
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 determined the formation of nitrosamine in these products when they were cooked in frying pan at 210 for 4 minutes and microwave for 45 and 75 seconds. N-nitrosodimethylamine (NDMA) analysis was impossible in the most products because of their impurietiea. On the other hand, N-nitrosopyrrolidine (NPYR,) of 0-9.4ug/kg in meat and 0-15.6 ug/kg in meat products were detected, respectively. When meat and meat products were cooked, generally contents of NDMA and NPYR have a tendency to be increased a little. Meat and meat product being cooked in microwave rather than flying pan, contents of NDMA and NPYR, were detected more. Especially, in sausage contained much fish, contents of NDMA was detected more.
