Abstract
ABSTRACT: Color stability of cured ham as a result of irradiation, packaging atmosphere, and storage time was evaluated. Sliced cured ham was packaged in aerobic or vacuum atmospheres, irradiated at 0, 1.2, 2.3, and 4.5 kGy and stored for 0 and 7 d. The ham treatments were evaluated for cured color, oxidation-reduction potential, and residual nitrite content. Irradiation decreased cured color as irradiation dose increased from 0 to 4.5 kGy as evidenced by lower a*/b* ratios and cured pigment analysis regardless of packaging atmosphere. Residual nitrite levels were also lower for the 4.5-kGy treatment compared with nonirradiated control following irradiation. Cured color was regenerated over time and resulted in higher a*/b* ratios on day 7 compared with day 0 for the 4.5-kGy treatment. Oxidation-reduction potential was decreased on day 0 and day 7 for the vacuum-packaged treatment that was irradiated at 4.5 kGy compared with the 0-kGy treatment.
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