A COMPARATIVE STUDY ON THE LEVEL OF N-NITROSAMINES IN VARIOUS CHICKEN MEAT PRODUCTS.

The presented study was performed to evaluate the presence of N-nitrosamines in various cooked chicken meat products, including roasted chicken, grilled chicken, fried nuggets, and fried hot wings. A total of 30 samples from each product type were analyzed for nitrosamine concentrations, revealing significant variations in their fitness based on the USDA's maximum permissible limit (10µg/kg). The obtained results indicated that 43.3% of roasted chicken samples were fit, while 56.7% exceeded the limit. Grilled chicken showed improved compliance with 53.3% fit samples. Fried nuggets had a fitness rate of 60%, while fried hot wings exhibited the highest fitness at 70%. Notably, N-nitrosopyrrolidine (NPYR) was the most prevalent nitrosamine across all products, with concentrations suggesting a consistent risk associated with its consumption. The findings highlight that cooking methods significantly influence nitrosamine levels, with roasting contributing to higher concentrations due to prolonged cooking times and elevated temperatures. These results underscore the need for improved cooking practices and ingredient formulations to mitigate nitrosamine formation in chicken products, enhancing food safety and consumer health.