Effect of Irradiation on the Quality of Turkey Ham During Storage
Abstract
Effect of electron-beam irradiation on the quality of ready-to-eat (RTE) turkey ham was studied.Turkey hams were purchased from local stores and sliced into 0.5 cmthick pieces and vacuum packaged.The ham samples were randomly separated into three groups and irradiated at 0, 1, or 2 kGy, and stored at 4°C for up to 14 d.Volatiles, color, TBARS values and sensory characteristics were determined. Irradiation had little effects on color and TBARS values of RTE turkey hams. Sensory analysis indicated that sulfury odor increased as irradiation dose increased, and the contents of sulfur compounds in irradiated RTE turkey hams were higher than those in nonirradiated samples.Irradiation increased (P < 0.05) the production of acetaldehyde, which could be related to a metal-like flavor in irradiated hams. However, overall quality changes in RTE turkey hams by irradiation up to 2 kGy were minor.
Keywords: ASL R1854
How to Cite:
Zhu, M. J., Lee, E. J., Mendonca, A. F. & Ahn, D. U., (2004) “Effect of Irradiation on the Quality of Turkey Ham During Storage”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-1044
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