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Effect of Irradiation on Physicochemical Characteristics of Dry-Cured Ham During Storage  

Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Jeon, Yong-Gyun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Hur, In-Chul (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Lee, Jung-Guen (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Jeong, Jin-Yeon (Swine Scientic and Technology Center, Gyeongnam National University of Science and Technology)
Publication Information
Journal of agriculture & life science / v.45, no.1, 2011 , pp. 89-99 More about this Journal
Abstract
This study was carried out to investigate effect of irradiation doses on quality of vacuum-packed dry-cured ham during storage. Dry-cured pork slices were vacuum-packaged in nylon/ polyethylene bags. Vacuum-packed dry curd pork was stored at $10{^{\circ}C}$ for 12 weeks after irradiation (0 kGy, 2.5 kGy, 5 kGy, 7.5 kGy and 10 kGy) and physicochemical properties of dry curd porks, such as meat color surface, thiobarbituric aicd reactive substances, volatile basic nitrogen, pH, microbial (total plate count, Lactobacillus) and sensory properties (color, flavor, overall acceptability) were investigated. Irradiation treatment decreased a*-value, TPC and Lactobacillus. Irradiation dose significantly (p<0.05) increased irradiation flavor and TBA value. However, irradiation dose decreased redness and sensory color in dry-cured ham. The quality of dry-cured ham was affected by the irradiation dose. The results suggested that dry-cured ham irradiated at 5 kGy dose may show optimum quality characteristics of the products as well as microbial safety.
Keywords
Dry-cured ham; Vacuum-package; Irradiation; Quality;
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