Determination of volatile nitrosamines in grilled lamb and vegetables using comprehensive gas chromatography - Nitrogen chemiluminescence detection

► The grilling of meat may generate dangerous levels of carcinogenic nitrosamines. ► The grilling time and the fat content of meat are effective on the formation of NAs. ► A low fat meat is preferable together with as short as possible grilling time. ► Adequately prepared charcoal is significantly important for safety.