Abstract
N-Nitrosodibutylamine (NDBA) was previously detected on the outer surface of commercial boneless hams processed in elastic rubber nettings. More recently, N-nitrosodibenzylamine (NDBzA) has been reported in boneless ham products, reflecting a change in the formulation of the rubber used in the manufacture of the nettings. As a result, a study was carried out on the penetration of these two nitrosamines and their secondary amine precursors into hams. Most of the NDBA and NDBzA was detected in the first 0.5 in. from the surface, with a marked drop off (67-75%) after the first 0.25 in., indicating that the nitrosamines were formed at the product surface in contact with the elastic rubber netting. Detectable levels of both nitrosamines were found at a depth of 1.25 in. A gradual rather than a sharp decline was noted for both amines, DBA and DBzA, after the first 0.25 in. A comparison of NDBzA values on the outer surface of the ham versus a center slice was also made.
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