Meat nitrosamine contamination level depending on animal breeding factors

Abstract

The aim of the work was to answer the question how the species, breeding factors and season of the year affect nitrosamine contents in raw meat. The concentrations were assessed in raw pork from gilts, sows, hogs and boars, in beef from heifers, cows, bullocks and bulls, in veal and in horse, ram and goat meat. The studies were conducted in spring, summer, autumn and in winter. Meat contents of nitrosamines (dimethylonitrosamine—DMNA and diethylonitrosamine—DENA) were assessed by Pancholy's method adapted to nitrosamine determination in meat and meat products by Scanlan and Ryes. The levels of DMNA and DENA were determined using a Varian 3400 gas chromatograph coupled to a mass spectrometer (Finnigan MAT ITD. 800). The volatiles were identified by comparing their mass spectra with standards and by comparison of retention times with standards. Quantitative and qualitative analysis was conducted by comparison with N-nitrosamine standard solution chromatograms. The highest nitrosamine (DMNA and DENA) concentrations were found in pork and beef, smaller in horseflesh and the lowest in ram and goat meat and in veal.