Radio‐frequency Heating of Ham to Enhance Shelf‐life in Vacuum Packaging

Radio‐frequency heating at 27.12 MHz was studied for the pasteurization of ham samples repacked in plastic films. The samples were brought to internal temperatures of 75C and 85C in 5 min and maintained at those temperatures for an additional 5 min. The ham samples were vacuum‐packed in three different plastic films and stored at 4C for 1 to 28 days. All samples were examined for moisture loss, colour change, sensory quality attributes such as off odors and sliminess, and total bacterial surface counts. The study indicates that radio‐frequency heating, coupled with appropriate packaging, can improve the storability of repacked hams by reducing the bacterial load, reducing moisture loss and maintaining an overall greater product sensory quality and acceptance.