The method includes the determination of polar and apolar
HAAs. The method of HPLC analysis (Gibis, 2007) used, with some
modifications, was based on the method described by Gross and
Grueter (1992). The bacon slices (n = 8) were cut with a blender
and homogenised (approximately 16.5 g) with 90 ml sodium
hydroxide solution (1 mol/l) using an Ultra-Turrax. Diatomaceous
earth was added to each of the four equivalent amounts of homogenates
and mixed. Two of the homogenates had been previously