Lipid and Cholesterol Oxidation in frozen Stored Pork, Salame Milano and Mortadella

摘要

An investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale pork cuts (shoulder, ham trimmings, belly and backfat) were checked fresh and after frozen storage 1, 3 and 6 months). The streaky bacon was studied fresh and after scalding at 80 deg. C. Salame Milano and mortadella were produced with fresh and frozen raw materials and a Few commercial samples were also part of the study.