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Joint International Conference on Long-term Experiments ...

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Sample 3, found to c<strong>on</strong>tain 343 ppb DMNA, 730 ppb N-nitrosopyrrolidine, and 2000 ppb<br />

N-nitrosopiperidine, was a spice-cure mix being used at the time in a cured meat product.<br />

From the data shown in the table it is evident that buffering with sodium carb<strong>on</strong>ate does not<br />

block nitrosamine formati<strong>on</strong>. Samples 4, 7, and 9 were buffered and still DMNA, Nnitrosopiperidine,<br />

and N-nitrosopyrrolidine were found. Ascorbate was also found to be<br />

ineffective in blocking nitrosamine formati<strong>on</strong> as shown by Samples 7 and 8, which<br />

c<strong>on</strong>tained this compound and yet had levels of N-nitrosopiperidine and N-nitrosopyrrolidine<br />

up to 232 ppb. Similar results with ascorbate were obtained. Two samples of spice-cure<br />

mixtures utilizing the piggyback method of packaging were analyzed. No nitrosamines were<br />

found. A limited study of 4 samples of spice-cure mixtures c<strong>on</strong>taining nitrite crystals coated<br />

with zein were analyzed and all 4 were found to be free of nitrosamines. Our studies have<br />

indicated that piggy-back packaging is the most effective method of preventing nitrosamine<br />

formati<strong>on</strong>, since the react ants do not come in c<strong>on</strong>tact until they are mixed with the<br />

comminuted meat. Federal laws in the United States and Canada now prohibit the marketing<br />

of meat spice-cure mixtures in any way other than the piggy-back method.<br />

Table 4. Analysis of spice-cure mixtures for nitrosamines (ppb)'<br />

Buffer 0 days 30 days 60 days<br />

Sample 72°F 72°F 100°F 72°F 100°F<br />

1 Na2C03 0 0 0 0 50 NPYR<br />

2 Na,C03 0 0 150 NPIP 0 420 NPIP 95<br />

3 Na2C03 343<br />

730<br />

2000<br />

DMNA<br />

NPYR<br />

NPIP<br />

4 Na4P207 72 DMNA<br />

5 n<strong>on</strong>e 106<br />

314<br />

28<br />

6 n<strong>on</strong>e 768<br />

144<br />

DMNA<br />

NPIP<br />

NPYR<br />

NPIP<br />

NPYR<br />

7 b Na2C03 232 NPIP<br />

d b n<strong>on</strong>e 160 24 NPIP<br />

9 Na2C03 29 91<br />

49<br />

NPYR<br />

DMNA<br />

NPIP<br />

NPYR<br />

a DMNA, N-nitrosodimethylamine; NPYR, N-nitrosopyrrolidine; NPIP, A/nitrosopiperidine.<br />

b With ascorbate added.<br />

537<br />

NPYR

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