Volatile amine production in uncured pork during storage

The concentration of volatile amines and the bacterial counts were determined in pork meat stored at ?20, +5 and +20 °C. Amine formation appeared to be independent of bacterial growth until the count reached 10⁹/cm². The meat spoiled before the dimethylamine/trimethylamine content reached a concentration likely to yield a detectable amount of N-nitrosodimethylamine in a cured product.