The occurrence of volatile and non-volatile N‐nitrosamines in cured meat products from the Danish market

•Simultaneous extraction method for seven volatile and two non-volatile N-nitrosamines.•N-nitroso-thiazolidine-4-carboxylic acid most frequently detected in beef, chicken and pork.•Less than 1 ng/g of the individual volatile N-nitrosamines.•Correlations between processed meat type and N-nitrosamines could be shown.