Physicochemical and sensory properties of irradiated dry-cured ham

To determine the effect of different irradiation doses on ready-to-eat (RTE) dry-cured shoulder hams, physicochemical and sensory attributes were analyzed during 8 weeks of refrigerated storage. The results show that irradiation reduced the redness value and increased the 2-thiobarbituric acid-reactive substance (TBARS) value as well as the irradiation aroma during storage. However, ham samples irradiated with 2.5 and 5.0kGy did not show significant changes in lightness values compared to the control sample during 8 weeks of storage. TBARS values were lower in the sample irradiated with 2.5kGy than in the other irradiated samples. The total plate counts of the 5.0kGy-irradiated samples were not measured after 0 weeks. Sensory panels found that the 2.5- and 5.0kGy-irradiated samples had better overall acceptability scores than the other irradiated samples. It was concluded that treatments with lower levels of irradiation (≤5.0kGy) can enhance the microbial safety and sensory acceptance of dry-cured shoulder hams.