The goal of the study was to determine the influence of baking, smoking and baking, as well as the most frequently used functional additives, such as sodium chloride, nitrite, polyphosphates and sodium ascorbate on the amount of nitrosamines in pork-loin meat. Nitrosamines (dimethyl-nitrosamine DMNA, diethyl-nitro- samine DENA) were extracted and distilled from raw meat and then concentrated in a vacuum and determined by gas chromatography by means of Pancholy’s method. The investigations revealed a clear influence of smoking on an increase of the nitrosamines in pork loin, and the effect of baking on their decrease. An addition of sodium nitrite as brine to the meat caused a decrease in nitrosamine contents as compared to meat without additives. Meat curing with nitrate considerably increased its level of short-chain nitrosamines, i.e. DMNA and DENA. Nitrosamine contents in cured meat may be decreased by an addition of sodium ascorbate to the brine.
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