A method is described for the determination of N-nitrosoproline (NOPRO) in cured meat products. NOPRO was extracted with ethyl acetate from a slurry of cured meat and water after the addition of ammonium sulfamate and ...

Today's consumers have shown a greater concern in the relationship between dietary fat and human health. The demand for leaner meat is continuously on the rise. The reduction of fat deposits in the abdominal area of read ...