Effect of gamma ray treatment on the lipids of meat products during storage I. Peroxide alterations in the lipids of non-perishable raw-dried salami

almacenamiento chemicophysical properties embalaje en vacío emballage sous-vide gamma radiation lipid peroxidation lipide lipids lípidos materias primas matière première organoleptic properties peroxidación lipídica propiedades fisicoquímicas propiedades organolépticas propriété organoleptique propriété physicochimique péroxydation des lipides radiación gamma raw materials rayonnement gamma salchicha saucisse sausages stockage storage vacuum packaging