Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography - Chemical ionisation mass spectrometry

► A MAE plus dispersive-micro SPE was developed to extract N-nitrosamines from meat products. ► Parameters affecting the efficiency of MAE plus D-μ-SPE were optimised. ► The limits of quantitation ranged from 0.03 to 0.36 ng/g in 5-g meat products. ► MAE plus D-μ-SPE is a rapid alternative method to extract N-nitrosamines in meat products. ► The developed method is a sensitive, low cost, effective, and eco-friendly extract method.