Three Italian processed pork products (salame Milano, coppa and pancetta) were submitted to radiation processing at 2, 5, and 8 kGy and vacuum stored. The products submitted to radiation processing at 2 and 5 kGy did not present a significant increase of lipid oxidation products both just after the treatment and after 60 days of vacuum storage. However, a marked increase was observed at 8 kGy radiation dose. The content of 2-alchylcyclobutanones increased with radiation dose. Their presence has been recorded occasionally at 2 kGy and constantly at higher radiation doses (5 and 8 kGy). A significant increase of 2-alchylcyclobutanones was observed during vacuum storage of irradiated pork products.
Effect of radiation processing of pork products on its lipids / Zanardi E.; Battaglia A.; Ghidini S.; Conter M.; Badiani A.; Ianieri A.. - STAMPA. - (2006), pp. 459-460. (Intervento presentato al convegno 52nd International Congress of Meat Science and Technology tenutosi a Dublin, Ireland nel August 13-18, 2006).
Effect of radiation processing of pork products on its lipids.
BADIANI, ANNA;
2006
Abstract
Three Italian processed pork products (salame Milano, coppa and pancetta) were submitted to radiation processing at 2, 5, and 8 kGy and vacuum stored. The products submitted to radiation processing at 2 and 5 kGy did not present a significant increase of lipid oxidation products both just after the treatment and after 60 days of vacuum storage. However, a marked increase was observed at 8 kGy radiation dose. The content of 2-alchylcyclobutanones increased with radiation dose. Their presence has been recorded occasionally at 2 kGy and constantly at higher radiation doses (5 and 8 kGy). A significant increase of 2-alchylcyclobutanones was observed during vacuum storage of irradiated pork products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
