614 12 Meat
contain milk, egg or soy proteins. These proteins
can be detected immunochemically, e. g., with the
ELISA technique (cf. 2.6.3), with high sensitiv-
ity. The PCR technique (cf. 2.6.4.2) is even more
sensitive and suitable for heated meat prepara-
tions. The addition of other proteins is usually
limited by law so that a quantitative evaluation is
required, which is fairly difficult.
12.10.2.4 Nitrosamines
Not only does the question of the content of ni-
trite or nitrate in pickle-cured meat arise, but also
whether nitrosamines are formed and to what ex-
tent they occur in meat (cf. 9.8).
In general, nitrosamines arise only in very
low concentrations. Since some of these com-
pounds are a great health hazard, they should
be detectable below 0.1 ppm in food for human
consumption. The same procedures are available
for identifying volatile nitrosamines which have
been described earlier for the analysis of aroma
constituents (cf. 5.2). However, precautions
should be taken during the isolation step. Isola-
tion of nitrosamines should not proceed at low
pH since an acid medium in the presence of
residual meat nitrites promotes furtherde novo
synthesis of nitrosamines. Since the isolated
fraction of neutral volatile compounds, which
also includes nitrosamines, is highly complex in
composition, reliable nitrosamines identification
by gas chromatographic retention data is not
possible. Additional mass spectrometric data are
needed to verify the chemical structure.
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