Nitrosamine formation in processed hams as related to reformulated elastic rubber netting

• Published in: Journal of food science 1998-03, Vol.63 (2), p.276-278
• Main Authors: Fiddler, W. (USDA, ARS, Wyndmoor, PA.), Pensabene, J.W, Gates, R.A, Adam, R
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; CARNE SALADA; CURED MEAT; cured meats; Food industries; Food science; Fundamental and applied biological sciences. Psychology; HAMS; JAMBON; JAMON; MATERIALES DE EMPAQUE; MATERIAU DE CONDITIONNEMENT; Meat and meat product industries; Meat processing; NITRITE; NITRITES; NITRITOS; NITROSAMINAS; NITROSAMINE; NITROSAMINES; PACKAGING MATERIALS; rubber; VIANDE SALEE
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1998.tb15725.x

A survey of boneless hams processed in elastic rubber nettings showed that 32 of 59 contained over 100 ppb N-nitrosodibenzylamine (NDBzA) on the surface. These findings demonstrated the need to reduce the nitrosamine content. Nettings made with rubber thread reformulated with zinc diisobutyldithiocarbamate vulcanizing agent were evaluated for their effect on reducing the nitrosamine content. The N-nitrosodiisobutylamine (NDiBA) values ranged from 4.6 to 33.5 ppb (mean 16.1 ppb) compared to 52.3 to 739.9 ppb NDBzA (mean 191.2 ppb) in the control hams. No detectable nitrosamines were found in the unused experimental nettings. The low amounts of NDiBA found on the outer surface of these hams suggested that the use of these new nettings would provide a beneficial alternative to nettings currently in use