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Individual and interactive effects of heating temperature, sodium nitrite concentration, and simulated gastric conditions on nitrosamine formation in pork sausages

Crossref DOI link: https://doi.org/10.1007/s44463-025-00037-6

Published Online: 2026-02-11

Published Print: 2026-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Eom, Jeong-Uk

Seo, Jin-Kyu

Jeong, Kang-Jin

Yang, Han-Sul
Funding

Funding for this research was provided by:

National Research Foundation of Korea (2022R1A2C10130131161382116530101)

National Research Foundation of Korea (2022R1A2C10130131161382116530101)

National Research Foundation of Korea (2022R1A2C10130131161382116530101)
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Text and Data Mining valid from 2026-02-11

Version of Record valid from 2026-02-11
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Article History

Received: 21 August 2025

Revised: 30 September 2025

Accepted: 27 October 2025

First Online: 11 February 2026

Declarations

:

: The authors declare no competing interests.

: This study did not involve human participants or animals, and therefore ethical approval was not required.

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