Heat and processing generated contaminants in processed meats

This chapter discusses selected aspects of the formation, occurrence, prevention and elimination procedures of contaminants in processed meat products. During the technological and culinary treatment of meat, conditions are favourable for the formation of compounds harmful to human health. Such compounds include polycyclic aromatic hydrocarbons, which can contaminate meat during smoking, grilling and roasting; N-nitroso amines, which may form during salting and thermal treatment; and biogenic amines, which form during ripening. Microbial spoilage of meat products is also an issue. Finally, heterocyclic amines can form in meat and in meat products during frying, barbecuing and grilling. This chapter also includes some data on legislation limits, where these exist, as well as an outline of the analytical procedures, finding and occurrence in various meat matrices.