ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb05773.x
