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8334381 
Book/Book Chapter 
Residues Associated with Meat Production 
Bauer, F 
2014 
Elsevier Inc. 
Encyclopedia of Meat Sciences 
221-225 
English 
Residues associated with meat production may be defined as undesirable substances, which as a rule are only formed in small amounts as by-products of a generally desirable processing procedure. Biogenical amines can be formed in heated and fermented sausages as a consequence of preparation of raw material, polycyclic hydrocarbons during smoking, nitrosamines during excessive heating of cured products, and heterocyclic amines during frying. Furthermore, potentially harmful substances migrating from wrapping and packaging materials as well as residues from additives and cleaning agents and disinfectants can occur in meat products. © 2014 Elsevier Ltd. All rights reserved. 
BADGE; Benz(a)pyrene; Biogenic amines; Cleaning agents; Disinfectants; Heterocyclic amines; Nitrate; Nitrite; Nitrosamines; Packaging material; Plasticizers; Polycyclic hydrocarbons