Thesiss

The volatile composition of domestic and imported commercial black-ripe table olives was analyzed, as the first step to support previous sensory data with chemical confirmation. Isolation of volatiles was carried out using dynamic headspace sampling. Gas chromatography-mass spec…

Commercially available ham and pork frankfurters were irradiated at 1.6 kGy and evaluated for color, lipid oxidation, odor, flavor and the production of volatiles over 8 weeks of storage. Corned beef, roast beef, beef frankfurters, chicken roll, chicken frankfurters, turkey roll…