Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat

► Nitrosamines have carcinogenic properties and they can originate from food products. ► The meat processing temperature and addition of sodium nitrite have also affected the N-nitrosamine yields. ► N-Nitrosodimethylamine (NDMA) is reported as one of the most common nitrosamines.