ABSTRACT
Contents 13.1 Introduction ....................................................................................................................421 13.2Chemistry...................................................................................................................... 422 13.3Formation and Occurrence in Meat and Meat Products................................................ 424 13.4Toxicological Aspects..................................................................................................... 425 13.5Regulatory Aspects......................................................................................................... 425 13.6Analytical Aspects.......................................................................................................... 426
13.6.1Sample Preparation............................................................................................. 427 13.6.1.1Distillation and Clean-Up Procedures................................................. 427 13.6.1.2Solvent Extraction Followed by Cleanup Using Liquid-Solid
Extraction............................................................................................ 432 13.6.1.3Matrix Solid-Phase Dispersion and Liquid-Liquid Extraction............. 432 13.6.1.4Solid-Phase Microextraction................................................................ 433 13.6.1.5Supercritical Fluid Extraction.............................................................. 434 13.6.1.6Quantitation Methods..........................................................................435
13.7Conclusions.................................................................................................................... 437 References............................................................................................................................... 437
