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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
12
|
| pubmed:dateCreated |
1977-3-31
|
| pubmed:abstractText |
Fifteen samples of smoked reindeer meat, two samples of smoked mutton from Iceland and five samples of smoked salamitype fermented sausage were analysed for their cyanide (CN) content by a steam distillation method. The mean cyanide content of the smoked reindeer meat was found to be 1.38 +/- 1.01 mg CH/kg, range 0.27--4.27 mg/kg. The two smoked mutton samples, contained 1.93 and 1.78 mg CN/kg and the mean cyanide content of the five Salami samples was found to be 0.19 +/- 0.13 mg CH/kg, range 0.06--0.40 mg/kg. The toxicological aspects of the findings are discussed, with special reference to the possible effects of nitrate and nitrite in the products.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:month |
Dec
|
| pubmed:issn |
0029-1579
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
28
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
615-7
|
| pubmed:dateRevised |
2006-11-15
|
| pubmed:meshHeading | |
| pubmed:year |
1976
|
| pubmed:articleTitle |
The occurrence of cyanide in certain smoked meat products.
|
| pubmed:publicationType |
Journal Article
|