Comprehensive Assessment of Nitrosamine Formation in Meat Products Using UHPLC-HRMS: Analytical Challenges and Potential Dietary Implications

), with the combination of preservative ascorbate plus nitrite producing significantly higher levels than other treatments (q = 0.000656). N-nitrosodimethylamine consistently emerged as the most relevant marker for dietary exposure, in agreement with EFSA guidance. Overall, this study underscores both the analytical and biochemical complexity of nitrosamine detection and formation in meat products, while highlighting the importance of preservative formulation and the potential role of dietary antioxidants in mitigating exposure.