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
| 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 | |
Means ± SE with different superscript in the same row (a-c) and column (A-C) differ significantly (p < 0.05)
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