Effects of Irradiation on Cured Ham
Abstract
The effects of irradiation treatment at several different steps in the ham curing process were compared.Irradiation prior to the final cooking step of the ham process produced less off-odor quality change than irradiation after cooking. This means that irradiation to inactivate pathogens on ham products will have less quality effects if administered prior to the cooking step of the ham process.
Keywords: ASL R1862
How to Cite:
Houser, T. A., Sebranek, J. G. & Lonergan, S. M., (2004) “Effects of Irradiation on Cured Ham”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-120
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