Özbay, SenaŞireli, U. Tansel2021-05-172021-05-172021https:/dx.doi.org/10.1080/19393210.2021.1885502https://hdl.handle.net/20.500.12451/7957Özbay, Sena ( Aksaray, Yazar )N-nitrosamines are harmful components that can be formed in processed meat products. Due to its production technique, salami is an important meat product in terms of volatile N-nitrosamines. In this regard, the presence of volatile N-nitrosamines, which may pose a risk for human health, was investigated in salami. N-nitrosamines were extracted from the salami and determined with a validated GC-MS method. Accordingly, the analysed samples of salami contained 7.86-29.11 ppb total volatile N-nitrosamines. The salami brand affected the type and level of N-nitrosamines (P <,005).eninfo:eu-repo/semantics/closedAccessNitrosamineGC-MSSalamiMeatMeat ProductsArticle----10.1080/19393210.2021.188550233583352Q2WOS:000618249400001Q2