Role of Lean Tissue on the Formation of N‐Nitrosothiazolidine in Raw Bacon

Lean tissue, separated from whole bacon, was found to contain the precursors for N-nitrosothiazolidine (NTHZ), a nitrosamine formed when cured meats are smoked during processing. Of the various treatments investigated, cure incorporation of sodium ascorbate and liquid smoke yielded the lowest NTHZ values.