Localised occurrence of N‐nitrosopyrrolidine in fried bacon

Abstract Experiments have been carried out in which bacon rashers were fried to a final temperature of 140°C either whole or after division into lean, fat and rind. Where rashers were fried whole, similar levels of N‐nitrosopyrrolidine were found in the lean, fat, rind and exuded fat of individual bacon sides, although there was up to a ten‐fold difference between bacon from different sides. When the lean, fat and rind were fried separately, the N‐nitrosopyrrolidine was found almost exclusively in the residual fatty tissue and the exuded fat, with only just detectable quantities being found in the lean and rind of a few samples.