Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Laro...

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Bibliographic Details
Main Authors: Lei Chen, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge, Wangang Zhang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
Larou
nitrosamines
polycyclic aromatic hydrocarbons
artisanal origin
industrial source
Online Access:https://www.mdpi.com/2304-8158/10/11/2830

Internet

https://www.mdpi.com/2304-8158/10/11/2830

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