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Effects of Irradiation on Properties of Cured Ham
- Houser, T.A., Sebranek, J.G., Lonergan, S.M.
- Journal of food science 2003 v.68 no.7 pp. 2362-2365
- ham, ionizing radiation, irradiation, lipid peroxidation, storage time
- The quality characteristics of cured ham, treated with ionizing radiation (4.5 kGy) at different points in the curing process, were compared during a 90-d storage period. Irradiation treatments included irradiation of raw uncured ham, raw-cured ham, cured cooked ham, and a nonirradiated control. Irradiation processing increased lipid oxidation for all treatments. The raw-cured treatment resulted in significantly lower L* values compared with the control regardless of storage period. All treatments except for cured cooked ham had lower b*values over the storage period. Irradiation of cured cooked ham resulted in higher off-odor scores than all other treatments immediately following irradiation thus indicating a change in quality.