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Since N‐nitrosothiazolidine (NTHZ) formation in cure‐pumped bacon has recently been linked to the heating‐smoking step in bacon processing, a survey of other smoked cured meat products was conducted, Nitrosothiazolidine was detected in 23 of 70 products, other than cure‐pumped bacon, in concentrations ranging from 1.7 ‐19.0 ppb. No correlation of NTHZ values with either residual sodium nitrite or with product type was found.
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Pensabene et al. (1983) studied this question.
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