Abstract
ABSTRACTN‐Nitrosamines have been found in a wide variety of rubber‐containing products. Since many types of boneless hams are processed in elastic nettings made with rubber, the potential exists for forming nitrosamines. In this paper we report that addition of excess nitrite to outer surface ham and netting samples results in a significant increase in N‐nitrosodibenzylamine (NDBzA). Hams were then prepared with 100 ppm ingoing NaNO2 and compared to a standard cure of 200 ppm NaNO2. A highly significant reduction (p <0.01) in NDBzA (31 %) was noted in those made with the lower level of nitrite. In another series of experiments, hams were stored at either −2.2C or 2.2C, for up to six or 12 weeks, with the nettings on or off the ham. The overall results suggest that the level of NDBzA increased with netting contact time. Therefore it is advisable to remove the nettings after processing.
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