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Table 1 Changes of the crude fat content (%) of processed meat products in fresh, cooked, and re-heated at day 3 and 6 of storage

From: Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

Sample

Cooking method

Re-heating (day)

0

3

6

Sausage

Fresh

24.7 ± 0.09AB

24.5 ± 0.66AB

24.1 ± 0.53A

PP

24.6 ± 0.0Ba

23.6 ± 0.01BCb

23.5 ± 0.10Bb

PM

24.6 ± 0.0Ba

23.0 ± 0.98Cb

22.8 ± 0.13Cb

OO

25.2 ± 0.78Aa

24.7 ± 0.50Aa

23.8 ± 0.01ABb

OM

25.2 ± 0.78Aa

24.0 ± 0.11ABCb

23.7 ± 0.10ABb

MM

23.3 ± 0.06Ca

23.0 ± 0.11Cb

23.0 ± 0.12Cb

Loin ham

Fresh

8.3 ± 0.09A

8.1 ± 0.52A

8.1 ± 0.56A

PP

5.7 ± 0.01Ba

5.5 ± 0.01Bb

5.3 ± 0.13Bc

PM

5.7 ± 0.01Ba

5.4 ± 0.01Bb

4.8 ± 0.19Bc

OO

6.8 ± 0.01Ba

5.8 ± 0.03Bb

4.9 ± 0.04Bc

OM

6.8 ± 0.01Ba

5.4 ± 0.10Bb

5.0 ± 012Bc

MM

5.5 ± 0.01Bb

5.8 ± 0.11Ba

5.1 ± 0.08Bc

Bacon

Fresh

48.5 ± 0.51

48.7 ± 0.84

48.6 ± 1.00

PP

49.0 ± 0.57a

47.7 ± 0.01b

46.6 ± 0.09c

PM

49.0 ± 0.57a

47.5 ± 0.71b

44.6 ± 0.56c

OO

47.0 ± 0.0a

45.9 ± 0.29b

45.7 ± 0.09b

OM

47.0 ± 0.01b

48.6 ± 0.38a

43.8 ± 0.10c

MM

48.8 ± 0.62a

45.8 ± 0.02b

42.9 ± 0.10c

Luncheon meat

Fresh

23.6 ± 1.10AB

23.2 ± 0.71A

23.2 ± 0.69BC

PP

24.0 ± 0.07Ab

27.1 ± 0.11Aa

27.2 ± 0.14Aa

PM

24.0 ± 0.07Ab

23.6 ± 0.08Ac

25.9 ± 0.08Aba

OO

24.0 ± 0.11Ac

26.8 ± 0.10Aa

24.6 ± 0.21ABb

OM

24.0 ± 0.11Ba

20.3 ± 0.10Bb

19.2 ± 0.10Cc

MM

23.4 ± 0.09AB

24.3 ± 0.08A

23.5 ± 0.12ABC

Press Ham

Fresh

16.3 ± 0.10B

16.4 ± 0.31B

16.2 ± 0.26B

PP

18.2 ± 0.09Ac

21.4 ± 0.01Aa

19.6 ± 0.08Ab

PM

18.2 ± 0.09Ac

18.8 ± 0.10Ab

19.8 ± 0.13Aa

OO

20.1 ± 0.08Aa

18.4 ± 0.16Ab

19.9 ± 0.55Aa

OM

20.1 ± 0.08Ab

16.6 ± 0.07Ac

21.2 ± 0.01Aa

MM

20.3 ± 0.07Ac

21.4 ± 0.12Aa

20.6 ± 0.08Ab

  1. Means ± SE with different superscript in the same row (a-c) and column (A-C) differ significantly (p < 0.05)
  2. Pan roasting (cooking) + pan roasting (re-heating), PP; pan roasting (cooking) + microwaving (re-heating), PM; oven grilling (cooking) + oven grilling (re-heating), OO; oven grilling (cooking) + microwaving (re-heating), OM; microwaving (cooking) + microwaving (re-heating), MM