Summary and Implications
The effects of irradiation treatment at several different steps in the ham curing process were compared.Irradiation prior to the final cooking step of the ham process produced less off-odor quality change than irradiation after cooking. This means that irradiation to inactivate pathogens on ham products will have less quality effects if administered prior to the cooking step of the ham process.
Iowa State University
Houser, Terry A.; Sebranek, Joseph G.; and Lonergan, Steven M.
"Effects of Irradiation on Cured Ham,"
Animal Industry Report:
AS 650, ASL R1862.
Available at: http://lib.dr.iastate.edu/ans_air/vol650/iss1/21