The effect of baking of various kinds of raw meat from different animal species and meat with functional additives on nitrosamine contamination level

The studies aimed to determine the occurrence and formation of nitrosamine contamination levels with dimethylnitrosamine (DMNA) and diethylnitrosamine (DENA) in meat of various kinds, species and genders of farm animals slaughtered at meat processing plants all over Poland. The meat after cooling, cutting and jointing was classified, then comminuted and divided into several experimental variants. Moreover, the effect of the most frequent functional additives used in food industry, such as sodium chloride and sodium ascorbate, and baking process upon the level of the meat pollution was researched. Nitrosamine (DMNA and DENA) concentrations were assessed by Varian 3400 gas chromatograph coupled with Finnigan MAT ITD 800 spectrometer. The quantitative and qualitative states of respective nitrosamines were determined by comparing the chromatogram values.The experiments conducted by the author revealed that sodium chloride or sodium ascorbate added to the meat caused a decrease in nitrosamine contamination level in comparison with meat without the additives. It was also found that under the experimental conditions and for the experimental variants, baking process leads to an increase in the levels of nitrosamine (DMNA and DENA) contamination in comparison with meat free of functional additives as compared to meat containing the functional additives.