Model System Studies on N‐Nitrosamine Formation in Cured Meats: The Effect of Slice Thickness

A model bacon system has been developed which enables a more reproducible determination of N‐nitrosamines when compared to conventional methods of bacon production. Utilizing this system, the effect of slice thickness and frying time on nitrosopyrrolidine (NPyr) formation has been demonstrated. Short frying periods (3 min/side) result in higher NPyr levels for thinner sliced samples and longer frying periods (5 min/side) result in higher NPyr levels for thicker sliced samples. The level of N‐nitrosamine formed is integrally related to slice thickness and frying time and may be explained when two factors are considered, the rate of N‐nitrosamine formation and the rate of its volatilization.