MATERIALS AND METHODS SamplesEgg, ham, sausage, milk, cheese and yoghurt samples were purchased from Korean domestic super-markets, and transported to the laboratory with being kept in an ice box.The 2 weeks old unfertilized eggs and fertilized eggs were separated into egg yolk and white to be used as the egg samples.The samples of ham were the press ham (pork 79%), smoked loin ham (pork 93%), barbeque tender loin ham (pork 95%) and three kinds of sausages.Three types of milk samples were purchased, and Parmesan cheese, Mozzarella cheese, Cheddar cheese and processed cream cheese were used as the cheese samples.Four kinds of stirred yogurt and five drinking yogurts were used as the fermented milk products.All experiments were carried out in three replicates.
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Min et al. (2004) studied this question.