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The improvement of colour and shelf life of ham by gamma irradiation.

Author(s) : BYUN M. W., LEE J. W., YOOK H. S., et al.

Type of article: Article

Summary

This study was undertaken to determine if gamma irradiation can circumvent the need for sodium nitrite to obtain and maintain the desired colour of pork loin ham. A dose of 5 kGy was observed to be as effective as the use of 200 ppm of sodium nitrite but increased with irradiation. Organoleptic quality of the irradiated ham without added sodium nitrite was acceptable.

Details

  • Original title: The improvement of colour and shelf life of ham by gamma irradiation.
  • Record ID : 2001-0340
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 10
  • Publication date: 1999/10
  • Document available for consultation in the library of the IIR headquarters only.

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