Effects of Irradiation on Cured Ham [report]

Terry A. Houser, Joseph G. Sebranek, Steven M. Lonergan
2004 unpublished
and Implications 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.
doi:10.31274/ans_air-180814-120 fatcat:tckaehub45ccxnqojnhu6vvcny