Effects of irradiation on properties of cured ham

Journal of Food Science

Volumn 68, Issue 7, 2003, Pages 2362-2365

  Houser, T A ^a   Sebranek, J G ^a   Lonergan, S M ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Color; Ham; Irradiation; Nitrite; Oxidation

Indexed keywords

EID: 0141590516     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05773.x     Document Type: Article

References (25)

1. Ahn DU, Olson DG, Lee JI, Jo C, Wu C, Chen X. 1998. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J Food Sci 63:15-9.
2. Ahn DU, Olson DG, Jo C, Love J, Jin SK. 1999. Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage. J Food Sci 64:226-9.
3. Ahn DU, Jo C, Olson DG. 2000. Analysis of volatile components and the sensory characteristics of irradiated raw pork. J Meat Sci 54:209-15.
4. Assn. of Official Analytical Chemists. 1990a. Fat (crude) or ether extract in meat. In: Helrich K, editor. Official Methods of Analysis. 15th ed. Arlington, Va.: AOAC 960.39.
5. Assn. of Official Analytical Chemists. 1990b. Nitrites in cured meat. In: Helrich K, editor. Official Methods of Analysis. 15th ed. Arlington, Va.: AOAC 973.31.
6. Byun M, Lee J, Yook H, Lee K, Kim K. 1999. The improvement of color and shelf life of ham by gamma irradiation. J Food Prot 62:1162-6.
7. Fu AH, Sebranek JG, Murano EA. 1995. Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation. J Food Sci 60:1001-5.
8. Gibson AM, Roberts TA, Robinson A. 1984. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats VI. Nitrite monitoring during storage of pasteurized pork slurries. J Food Technol 19:29-44.
9. Gürsel B, Gürakan GC. 1997. Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat. Poultry Sci 76:1661-4.
10. Hunt MC, Acton JC, Benedict RC, Calkins CR, Cornforth DP, Jeremiah LE, Olson DG, Salm CP, Savell JW, Shivas SD. 1991. Guidelines for meat color evaluation. In: 44th Annual Reciprocal Meat Conference; 1991 June 9-12; Manhattan, Kans. Chicago, Ill.: Natl. Livestock and Meat Board. p 3-17.
11. Lefebvre N, Thibault C, Charbonneau R. 1992. Improvement of shelf-life and wholesomeness of ground beef by irradiation. 1. Microbial aspects. Meat Sci 32:203-13
12. Luchsinger SE, Kropf DH, Garcia Zepeda CM, Hunt MC, Marsden JL, Rubio Cana EJ, Kastner CL, Kueker WG, Mata T. 1996. Color and oxidative rancidity of gamma and electron beam irradiated boneless pork chops. J Food Sci 61:1000-5
13. Nam KC, Ahn DU. 2003. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Sci 63:1-8
14. Nanke KE, Sebranek JG, Olson DG. 1998. Color characteristics of irradiated vacuum-packaged pork, beef, and turkey. J Food Sci 63:1001-6
15. Núñez Maisonet W. 2001. The effects of rosemary extractives and electron beam irradiation on lipid oxidation, color, odor, and flavor of vacuum packaged turkey roll and ham. [MSc thesis]. Ames, Iowa: Iowa State Univ. 69 p. Available from Parks General Collection, Ames, Iowa: ISU 2001 N86.
16. Rowe LJ, Maddock KR, Lonergan SM, Huff-Lonergan E. 2003. Oxidative environments decrease tenderization of beef steaks through inactivation of calpain. J Anim Sci (Forthcoming).
17. Shahidi F, Pegg RB, Shamsuzzaman K. 1991. Color and oxidative stability of nitrite-free cured meat after gamma irradiation. J Food Sci 56:1450-2.
18. Szczawinski J, Szczawinski M, Szulc M. 1989. Effect of irradiation on antibotulinal efficacy of nitrite. J Food Sci 54:1313-7.
19. Tarladgis BG, Watts BM, Younathan MT. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Amer Oil Chem Soc 37:44-8.
20. Terrell RN, Heiligman F, Smith GC, Wierbicki E, Carpenter ZL. 1981a. Effects of sodium nitrite, sodium nitrate and d1, alpha-tocopherol on properties of irradiated frankfurters. J Food Prot 44:414-7.
21. Terrell RN, Smith GC, Heiligman F, Wierbicki E, Carpenter ZL. 1981b. Cooked product temperature and curing ingredients affect properties of irradiated frankfurters. J Food Prot 44:215-9.
22. U.S. Dept. of Agriculture. 1989. Revised policy for controlling Listeria monocytogenes. Fed Reg 54(98):22345-6.
23. U.S. Dept. of Agriculture. 1996. Pathogen reduction: hazard analysis and critical control point (HACCP) systems. Final rule. Fed Reg 61(144):38805-989.
24. U.S. Dept. of Agriculture. 1999. Irradiation of meat food products. Final rule. 9CFR381 & 424 Docket No. 97-076C
25. Zipser MW, Watts BM. 1962. A modified 2-thiobarbituric acid (TBA) method for the determination of malonaldehyde in cured meats. Food Tech 16:102-4.