3.6.1. Cooked ham
This sample presented the lowest COP level, probably because its
lipid content was the lowest. On the other hand, 25-OH was below the
quantification limit at all irradiation doses except at 8 kGy. At this
dose it reached 27.8 ng/g which was higher than the 7-keto content
(13.3 ng/g) at the same irradiation dose. The 7-keto COP was detected
at 2 kGy and increased with an increasing irradiation dose. Three
significantly different groups can be distinguished in Fig. 2 according
to 7-keto content. Regarding microbial sanitization, Cabeza et al.
(2007) concluded that with treatment at 1 and 2.5 kGy, the food
safety objective to eliminate L. monocytogenes was reached in
accordance with directives made by the EU and US Departments of
Agriculture. As mentioned by the authors, these doses did not modify
the sensory properties enough to be detected by consumers, except
that a slight odour was detected when 2.5 kGy were applied.
3.6.1. Cooked ham
This sample presented the lowest COP level, probably because its
lipid content was the lowest. On the other hand, 25-OH was below the
quantification limit at all irradiation doses except at 8 kGy. At this
dose it reached 27.8 ng/g which was higher than the 7-keto content
(13.3 ng/g) at the same irradiation dose. The 7-keto COP was detected
at 2 kGy and increased with an increasing irradiation dose. Three
significantly different groups can be distinguished in Fig. 2 according
to 7-keto content. Regarding microbial sanitization, Cabeza et al.
(2007) concluded that with treatment at 1 and 2.5 kGy, the food
safety objective to eliminate L. monocytogenes was reached in
accordance with directives made by the EU and US Departments of
Agriculture. As mentioned by the authors, these doses did not modify
the sensory properties enough to be detected by consumers, except
that a slight odour was detected when 2.5 kGy were applied.
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