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Effects of Irradiation on Properties of Cured Ham
Author(s) -
Houser T.A.,
Sebranek J.G.,
Lonergan S.M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05773.x
Subject(s) - irradiation , food science , lipid oxidation , chemistry , curing (chemistry) , raw material , food preservation , biochemistry , antioxidant , polymer chemistry , organic chemistry , physics , nuclear physics
ABSTRACT: 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.