Cooked sausages enriched with folic acid (0.6, 1.2 and 2.4 mg/100 g) were manufactured as ready-to-eat (RTE) products using E-beam radiation (2-4 kGy) as a non-thermal technology. The effects of this treatment on the folic acid content, colour, texture and sensory properties of the final products were studied. The characteristics of sausages were not affected by the presence of folic acid, independently of the amount added, and their overall acceptability was good. Doses of 4 kGy caused losses of folic acid close to 20-30% and significantly decreased the sensory quality (P<0.05). Despite this, the final content of folic acid in all products was sufficient so that 50 g of product gave 100% of the recommended daily allowance (RDA). This new RTE meat product can be considered as a source of folic acid that can help assure adequate levels of this vitamin in the general population.
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