because of n-nitrous compounds formation in meat and meat products, there is a direct correlation between high consumption of red meat and meat products with cancer, therefore, nitrite in these products can be a cause of these cancers. therefore, the study of the amount of nitrite and nitrate remaining in meat and meat products is important in order to prevent these complications in humans. in this study the nitrate and nitrite residues in meat and meat products and the risks of these substances to humans is evaluated.
Methods
A total of 100 samples of meat products were collected; samples contained 80-60% of meat. samples were prepared under suitable preparation conditions and examined by hplc.
Results
According to studies, it can be concluded that the amount of nitrate in the meat is higher than nitrite and the nitrite content is approximately zero. according to studies on meat products, we conclude that the amount of 120 ppm nitrite added to meat products containing different amounts of meat decreases during storage, the reduction rate in the amount of nourishment in the product with its meat content has a photographic relationship, the rate of nitrite reduction in the product with the meat percentage is inverse.
Conclusion
There is an inverse relationship between the rate of nitrite reduction in the product and its meat content, the average nitrite content in products with higher meat content in most days is significantly lower than those with lower meat content, n-nitrogen compounds in various animal species can cause colon, lung, stomach and pancreatic cancers.
