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PORK: BACON

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Bharucha, K.R., C.K. Cross and L.J. Rubin. 1979. Mechanism of N-nitrospyrrolidine formation in bacon. Journal Agric. Food Chem. 27: 63.
Bharucha, K.R., C.K. Cross, and L.J. Rubin. 1985. Ethoxyquin, dihydroethoxyquin, and analogues as antinitrosamine agents for bacon. Journal Agric. Food Chem. 33: 834-839.
Coleman, M.H. 1978. A model system for the formation of N-nitrosopyrrolidine in grilled or fried bacon. Journal Food Technology 13: 55.
Cross, C.K. and K.R. Bharucha. 1979. Determination of volatile N-nitrosamines in bacon cook-out fat by nitrite release and thin-layer chromatography of fluorescent amine derivatives. Journal Gric. Food Chem. 26: 657.
Fazio, T., R.H. White, R.L. Dusold, and J.W. Howard. 1973. Nitrosopyrrolidine in cooked bacon. j. Am. Assoc. Agric. Chem. 56: 919.
Ikins, W.G., J.I. Gray, A.K. Mandagere, A.M. Booren, A.M. Pearson, and M.A. Stachiw. 1986. N-nitrosamine formation in fried bacon processed with liquid smoke preparations. Journal of Agricultural and Food Chemistry 34: 980.
Konstance, R.P. and C.C. Panzer. 1985. Air drying bacon slices to reduce Aw: an anti-clostridial alternative to sodium nitrite. Journal of Food Science 50: 862.
Lee, M.-L., J.I. Gray, and A.M. Pearson. 1983. Effects of frying procedures and compositional factors on the temperature profile of bacon. Journal of Food Science 48: 817.
Lee, M.-L:., I. Gray, A.M. Pearson, and Y. Kakuda. 1983. Formation of N-nitrosopyrrolidine in fried bacon: model system studies. Journal Food Science 48(3): 820-824.
Mattson, P.. 19 . Bacon precooked by microwaves offers the potential of lowering nitrosamine levels. Food Product Development 12(4): 47.
Mattson, P.. 19 . Bacon precooked by microwaves offers the potential of lowering nitrosamine levels. Food Product Development 12(4): 47.
Noble, I. and L. Gomez. Thiamine and riboflavin in lamb and bacon. Vitamin Retention in meat cooked electronically. J. Am. Dietetic Associ41: 217.
Pensabene, J.W., J.I. Feinberg, C.J. Dooley, J.G. Phillips, and W. Fiddler. 1979. Effect of pork belly composition and nitrite level on nitrosamine formation in fried bacon. J. Agric. Food Chem. 27: 842.
Ranieri, S. 1979October. Nitrite update: Search intensifies for bacon curing alternatives. Food Product Development 13(10): 28.
Ranieri, S. 1979October. Nitrite update: Search intensifies for bacon curing alternatives. Food Product Development 13(10): 28.
Rowley, D.B., R. Firstenberg-eden, E.M. Powers, G.E. Shattuck, A.E. Wasserman, and E. Wierbicki. 1983. Effect of irradiation on the inhibition of Clostridium botulinum toxin production and the microbial flora in bacon. Journal of Food Science 48: 1016.
Sen, N.P., S. Seaman, and W.F. Miles. 1979. Volatile nitrosamines in various cured meat products: effect of cooking and recent trends. Journal Gric. Food Chem. 27: 1354.
Terracini, B. and P.N. Magee. 1964. Rena tumours in rats following injection of dimethylnitrosamine at birth. Nature (London) 202: 502.
Wasserman, A.E., J.W. Pennsabene, E.G. Piotrowski. 1978. Nitrosamine formation in home-cooked bacon. Journal Food Science 43: 276.

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