title: The improvement of color and shelf life of ham by gamma irradiation.
abstract: This study was undertaken to determine if gamma irradiation can circumvent the need for sodium nitrite to obtain and maintain the desired color of pork loin ham. A dose of 5 kGy was observed to be as effective as the use of 200 ppm of sodium nitrite to provide and maintain the desired color of the product for 30 days. Peroxidation of the product was reduced with addition of sodium nitrite but increased with irradiation. However, organoleptic quality of the irradiated ham without added sodium nitrite was acceptable.
authors.affiliation: Department of Food Irradiation, Korea Atomic Energy Research Institute, Yusong, Taejon. mwbyun@nanum.kaeri.re.kr
authors.forename: M W
authors.initials: MW
authors.lastname: Byun
authors.forename: J W
authors.initials: JW
authors.lastname: Lee
authors.forename: H S
authors.initials: HS
authors.lastname: Yook
authors.forename: K H
authors.initials: KH
authors.lastname: Lee
authors.forename: K P
authors.initials: KP
authors.lastname: Kim
mesh_terms: D000818:Animals; D005514:Food Irradiation; D005516:Food Microbiology; D005720:Gamma Rays; D008460:Meat / Q000382:microbiology; D010858:Pigmentation; D013552:Swine; D013997:Time Factors