The quality characteristics of cured ham, treated with ionizing radiation (4.5 kGy) at different points in the curing process, were compared during a 90‐d storage period. Irradiation treatments included irradiation of raw uncured ham, raw‐cured ham, cured cooked ham, and a nonirradiated control. Irradiation processing increased lipid oxidation for all treatments. The raw‐cured treatment resulted in significantly lower L* values compared with the control regardless of storage period. All treatments except for cured cooked ham had lower b* values over the storage period. Irradiation of cured cooked ham resulted in higher off‐odor scores than all other treatments immediately following irradiation thus indicating a change in quality.
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Houser et al. (2003) studied this question.
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