Effects of Irradiation on Cured HamAnimal Industry Report
Extension NumberASL R1862
Summary and ImplicationsThe 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.
Copyright HolderIowa State University
Citation InformationTerry A. Houser, Joseph G. Sebranek and Steven M. Lonergan. "Effects of Irradiation on Cured Ham" (2004)
Available at: http://works.bepress.com/steven_lonergan/17/