Table 1.
Composition of digestive juices used for the in vitro digestion of meat samples.
Table 2.
Composition of the pork model products used in the in vitro digestion.
Table 3.
Lipid aldehyde concentrations in uncured and nitrite-cured pork containing different amounts of fat (1, 5, 20%) before and after in vitro digestion.
Table 4.
Protein oxidation in uncured and nitrite-cured pork containing different amounts of fat (1, 5, 20%) before and after in vitro digestion.
Table 5.
NOC-induced DNA adduct formation by uncured and nitrite-cured pork containing different amounts of fat (1, 5, 20%) before and after in vitro digestion.