An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

Table 4

Estimated daily intake (EDI; mg/kg BW/day) for nitrite and nitrate ions, and margin of exposure based on nitrosodiethylamine (NDEA) and nitrosodimethylamine (NDMA) for nitrite and nitrate in processed meat products commercialized in Riyadh, KSA.

Category	Meat product	Nitrite			Nitrate
		EDI	MOE		EDI	MOE
			NDEA	NDMA		NDEA	NDMA
Chicken meat	Meatball	0.122	148	222	0.020	894	1341
	Kofta	0.048	375	563	0.018	1018	1527
	Nuggets	0.035	518	776	0.010	1748	2622
	Strips	0.029	631	946	0.003	5276	7914
	Kabab	0.059	306	459	0.046	387	581
	Hotdog	0.032	555	833	0.040	445	667
	Minced meat	0.029	620	929	0.006	2931	4396
	Chicken grill	0.048	375	563	0.021	853	1280
	Burger	0.046	392	588	0.011	1698	2547
Red meat	Meatball	0.006	3218	4827	0.006	2979	4468
	Kofta	0.008	2237	3356	0.003	6652	9978
	Kabab	0.005	3482	5222	0.005	3393	5089
	Hotdog	0.003	5152	7728	0.007	2568	3853
	Minced meat	0.006	3235	4853	0.002	8685	13,027
	Burger	0.008	2248	3372	0.003	5419	8129

MOE = margin of exposure; EDI = estimated daily intake (mg/kg BW/d for nitrite ion); NDEA = nitrosodiethylamine; NDMA = nitrosodimethylamine.