| pubmed-article:1012915 | 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. | lld:pubmed |
