Abstract
A study of the effect of E-beam (1 and 2 kGy) on the cholesterol oxidation product (COP) composition of fresh and marinated pork loin stored at 4 and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched ) has been carried out for the first time. The combined statistical treatment of the distinct variables showed that minor differences were found in some cholesterol oxidation products of fresh loin due to storage temperature, packaging method and storage time. No effect of irradiation (up to 2 KGy) on the COP amount was found, concluding that E-beam can be a useful tool to extend the shelf-life of fresh and marinated loin without changes in the COP fraction.
Highlights
Pork production has a great importance in human nutrition because it provides more than 39% of the global production of meat for human consumption, equivalent to 15.3 kg of meat per person per year (FAOSTAT 2004)
The compounds elute between 15 and 25 min. This method is very suitable for the analysis of cholesterol oxidation product (COP) in these types of samples
Seven compounds have been identified in the COP fraction of the lipid fraction from fresh and marinated loin
Summary
Pork production has a great importance in human nutrition because it provides more than 39% of the global production of meat for human consumption, equivalent to 15.3 kg of meat per person per year (FAOSTAT 2004). The global pig population in 2002 was 956 million heads with an upward trend, due mainly to consumption in China (FAOSTAT 2004). León-Camacho is very heterogeneous, and is concentrated mostly in Asia (60%), especially in China (47% of world census), followed by Europe (21%), U.S (9%) and Brazil (4%). In Spain, the farmed pig is the number one breed in volumes of animals and tons of meat produced. This country is the 2nd largest European producer, its production was 3.5 million tons in 2008 (MAPA 2006)
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