Table 4.
Details of meat samples obtained from a local supermarket, including procedures of meat cooking/preparation.
| Sample Name | Meat | Preparation Method | Number of Replicates (Technical; Biological) |
|---|---|---|---|
| Roast turkey | Turkey | Roasted | 2; 3 |
| Roast beef | Beef | Roasted | 2; 3 |
| Roast chicken | Chicken | Roasted | 2; 3 |
| Frankfurt | Pork | Smoked meat trimmings | 2; 3 |
| Single smoked ham | Pork | Single smoked | 2; 3 |
| Double smoked ham | Pork | Double smoked | 2; 3 |
| Triple smoked ham | Pork | Triple smoked | 2; 3 |
| Salami | Pork | Fermented and matured with smoke | 2; 3 |