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.
Zanardi E., Battaglia A., Ghidini S., Conter M., Badiani A., Ianieri A. (2006). Effect of radiation processing of pork products on its lipids.. WAGENINGEN : Wageningen Academic Publishers.
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.
