The effect of irradiation and packaging conditions on the content of cholesterol oxidation products (COPs) and lipid oxidation in cooked turkey, beef, and pork during storage was studied. Ground turkey leg, beef, and pork were cooked, packaged either in oxygen-permeable or oxygen-impermeable bags, and irradiated at 0 or 4.5 kGy. Lipid oxidation and COPs were determined after 0 and 7 days of sto...

Ž This paper examines the effectiveness of producing so-called CoPS i.e., complex high value products, systems, . Ž . networks, capital goods, and constructs in a project-based organisation PBO , as compared with a more traditional functional matrix organisation. A simple model is developed to show how the PBO relates to identified forms of matrix and functional organisation and a case study is...

In this contribution, the authors investigate the way partners involved in Complex Products and Systems (CoPS) development manage local standards. In particular, this paper analyses how this management impacts the relations between partners through their roles of leader and complementor within platforms. The results are based on a qualitative case study in the launch vehicle segment of the spac...

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at 4°C. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation p...

A methodology to quantify cholesterol oxidation products (COPS) in dairy products has been established by gas-liquid chromatography (GLC). Lipids were extracted according to the Folch method and saponified at room temperature using sodium hydroxide in methanol/benzene (3:2, v/v). Cholesterol oxides were derivatized to trimethylsilyl ethers and resolved by GLC, confirming the structures of chole...