Liha töötlemine
contribution of the volatile compounds to the and prevents lipid oxidation, increasing meat
aroma of cooked ham was studied through stability (Pegg and Shahidi 2000). However,
olfactometry techniques (Guillard et al. the post-heat handling of cooked ham is
1997). Several compounds were described as essential to avoid recontamination, because
odor-active compounds in cooked ham, such this will determine its shelf life. The slicing
as terpenes (1,8-cineole, linalool, L-carvone, of cooked ham prior to packaging recontami-
Cooked Ham 309
nates the product mainly with lactic acid bac- injection level and pork breeding country. LWT
40:164–169.
teria (Samelis et al. 2000). The metabolic Delahunty, C. M., A. McCord, E. E. O’Neill, and P. A.
annaabi.ee 
