Formation of N-nitrosamines in microwaved versus skillet-fried bacon containing nitrite

• Published in: Food and chemical toxicology Vol. 27; no. 5; pp. 295 - 299
• Main Authors: Miller, B.J., Billedeau, S.M., Miller, D.W.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1989; New York, NY Elsevier Science
• Subjects: Animals; bacon; Biological and medical sciences; Cooking; Dietary Fats - analysis; Food Additives - analysis; food composition; Food industries; fried foods; Fundamental and applied biological sciences. Psychology; Hot Temperature; Meat - analysis; Meat and meat product industries; microwave cooking; Microwaves; nitrites; Nitrites - analysis; nitrogen; nitrosamines; Nitrosamines - analysis; Swine; NNA; GC-TEA; NDPA; MDL; MWB; FOB = fried-out bacon; MWBF; FOBF; NTHZ; NPIP; NDMA; NPYR; Assay; Gas chromatography; Cooking; Nitrites; Nitrosamine; Quality control; Microwave; Meat product; Poison; Chemical composition; Bacon; Comparative study

Differences in volatile N-nitrosamines (NNAs) found in nitrite-cured bacon cooked in an electric skillet and a microwave oven were determined. Samples of bacon were fried in an electric skillet at 171 and 206°C and in a standard microwave oven (rated at 700 W full power) for 45 and 75 sec/slice. The...